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: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Green Wave Publishing of Canada
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/bd3f959c3a2d49c4914a8cf647b83d7f |
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