Yeast cell factories for sustainable whey-to-ethanol valorisation towards a circular economy

Cheese whey is the major by-product of the dairy industry, and its disposal constitutes an environmental concern. The production of cheese whey has been increasing, with 190 million tonnes per year being produced nowadays. Therefore, it is emergent to consider different routes for cheese whey utiliz...

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Autores principales: Patrícia Carvalho, Carlos Costa, Sara Baptista, Lucília Domingues
Formato: article
Lenguaje:EN
Publicado: Green Wave Publishing of Canada 2021
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Acceso en línea:https://doaj.org/article/bd3f959c3a2d49c4914a8cf647b83d7f
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