검색결과 : 4건
No. | Article |
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1 |
Use of continuous lactose fermentation for ethanol production by Kluveromyces marxianus for verification and extension of a biochemically structured model Sansonetti S, Hobley TJ, Curcio S, Villadsen J, Sin G Bioresource Technology, 130, 703, 2013 |
2 |
A biochemically structured model for ethanol fermentation by Kluyveromyces marxianus: A batch fermentation and kinetic study Sansonetti S, Hobley TJ, Calabro V, Villadsen J, Sin G Bioresource Technology, 102(16), 7513, 2011 |
3 |
Optimization of ricotta cheese whey (RCW) fermentation by response surface methodology Sansonetti S, Curcio S, Calabro V, Iorio G Bioresource Technology, 101(23), 9156, 2010 |
4 |
Bio-ethanol production by fermentation of ricotta cheese whey as an effective alternative non-vegetable source Sansonetti S, Curcio S, Calabro V, Iorio G Biomass & Bioenergy, 33(12), 1687, 2009 |