Growth Performance and Biochemical Composition of Desmodesmus sp. Green Alga Grown on Agricultural Industries Waste (Cheese Whey)
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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1 Online-Ressource.
- Language
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Englisch
- Bibliographic citation
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Growth Performance and Biochemical Composition of Desmodesmus sp. Green Alga Grown on Agricultural Industries Waste (Cheese Whey) ; volume:234 ; number:12 ; day:11 ; month:12 ; year:2023 ; pages:1-18 ; date:12.2023
Water, air & soil pollution ; 234, Heft 12 (11.12.2023), 1-18, 12.2023
- Creator
- Contributor
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SpringerLink (Online service)
- DOI
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10.1007/s11270-023-06780-0
- URN
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urn:nbn:de:101:1-2024030807031073004467
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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14.08.2025, 10:57 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Salah, Asmaa
- Sany, Hoda
- El-Sayed, Abo El-Khair B.
- El-Bahbohy, Reham M.
- Mohamed, Heba
- Amin, Ayman
- SpringerLink (Online service)
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Cheese-whey permeate improves the fitness of Escherichia coli cells during recombinant protein production
Process scale-up simulation and techno-economic assessment of ethanol fermentation from cheese whey
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Anti-atherosclerotic effect of traditional fermented cheese whey in atherosclerotic rabbits and identification of probiotics
High lactose whey cheese consumption and risk of colorectal cancer - The Norwegian Women and Cancer Study
Cheese whey supports high riboflavin synthesis by the engineered strains of the flavinogenic yeast Candida famata
Biobutanol from cheese whey
Getting value from the waste: recombinant production of a sweet protein by Lactococcus lactis grown on cheese whey
Bioconversion of cheese whey permeate into fungal oil by Mucor circinelloides
Cheese whey-induced high-cell-density production of recombinant proteins in Escherichia coli
Identification of Marker Peptides for the Whey Protein Quantification in Edam-Type Cheese
Unlocking the potential of second cheese whey: a comprehensive review on valorisation strategies
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Process scale-up simulation and techno-economic assessment of ethanol fermentation from cheese whey
The Feasibility of Ethanol Production from Cheese Whey and Fruit Pomace in New York State
Anti-atherosclerotic effect of traditional fermented cheese whey in atherosclerotic rabbits and identification of probiotics
High lactose whey cheese consumption and risk of colorectal cancer - The Norwegian Women and Cancer Study