Bio-ethanol production by fermentation of ricotta cheese whey as an effective alternative non-vegetable source
作者： Sascha Sansonetti , Stefano Curcio , Vincenza Calabrò , Gabriele Iorio
DOI: 10.1016/J.BIOMBIOE.2009.09.002
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摘要: … deproteinized whey. Complete lactose consumption, indeed, was observed in the shortest time (13 h) and with the highest ethanol … The samples were periodically withdrawn from either …
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