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Bibliographic Details
Main Author: Franco M. Sosa
Format: Artículo científico
Language:en
Published: Universidad Nacional de Colombia 2025
Subjects:
Agrociencias
Whey
Lactic fermentation
Food industry wastes
Residual brewer's yeast
Online Access:https://www.redalyc.org/articulo.oa?id=179982807006
https://www.redalyc.org/journal/1799/179982807006/
https://www.redalyc.org/journal/1799/179982807006/html/
https://www.redalyc.org/journal/1799/179982807006/179982807006.epub
https://www.redalyc.org/journal/1799/179982807006/movil
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https://www.redalyc.org/articulo.oa?id=179982807006
https://www.redalyc.org/journal/1799/179982807006/
https://www.redalyc.org/journal/1799/179982807006/html/
https://www.redalyc.org/journal/1799/179982807006/179982807006.epub
https://www.redalyc.org/journal/1799/179982807006/movil

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