Effect of low pH start-up on continuous mixed-culture lactic acid fermentation of dairy effluent
Crossref DOI link: https://doi.org/10.1007/s00253-016-7871-3
Published Online: 2016-10-05
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Choi, Gyucheol
Kim, Jaai
Lee, Changsoo
Funding for this research was provided by:
National Research Foundation of Korea (2015R1A5A7037825)
Korea Institute of Energy Technology Evaluation and Planning (KR) (20164030201010)
License valid from 2016-10-05