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1991•World Journal of Microbiology and BiotechnologyRequires access

Semi-continuous lactic fermentation of whey by Lactobacillus bulgaricus

Maria Angélica Cardoso Fonseca Stein, Luiz Kulay, Walter Borzani

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Key concepts: Lactic acid, Lactobacillus, Fermentation, Lactobacillaceae, Food science, Volume (thermodynamics), Lactic acid fermentation, Chemistry

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