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Improvement of fermentative decolorization of olive mill wastewater by Lactobacillus paracasei by cheese whey's addition

EngineeringFood FermentationCheese WheyEnvironmental EngineeringOlive Mill WastewaterBiochemical EngineeringWastewater TreatmentFood MicrobiologyWater TreatmentFood EngineeringMicrobiologyFood ProcessingFermentative DecolorizationFood SafetyHealth Sciences