Valorization of cheese whey using microbial fermentations
Teresa Zotta, Lisa Solieri, Lucilla Iacumin, Claudia Picozzi, Maria Gullo
Topics & Concepts
LactoseFood scienceChemistryCaseinDairy industryBioremediationWhey proteinBioconversionBiotechnologyFermentationBacteriaBiologyGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyDigestive system and related health