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Developing an Eco-Friendly Indigo Dyeing System by Using Baker’s Yeast (Saccharomyces Cerevisiae): Some Variables Related to pH Control and Scale-Up

Crossref DOI link: https://doi.org/10.1007/s12221-020-1169-x

Published Online: 2020-09-03

Published Print: 2020-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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