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Ethanol production from cheese whey permeate by Kluyveromyces marxianus UFV-3: A flux analysis of oxido-reductive metabolism as a function of lactose concentration and oxygen levels

Food FermentationBiochemistryCheese WheyLactose ConcentrationBiochemical EngineeringFood MicrobiologyFood EngineeringMicrobiologyEthanol ProductionFood BioprocessingMetabolismMedicineHealth Sciences