Gargalo, Carina L
Udugama, Isuru
Pontius, Katrin
Lopez, Pau C
Nielsen, Rasmus F
Hasanzadeh, Aliyeh
Mansouri, Seyed Soheil
Bayer, Christoph
Junicke, Helena
Gernaey, Krist V
Funding for this research was provided by:
Danish Council for Independent Research (7017-00175A)
Novo Nordisk Foundation in the frame of the Fermentation-Based Biomanufacturing (NNF17SA0031362)
Energy Technology Development and Demonstration Program (64015-0642)
Greater Copenhagen Food Innovation project (CPH Food), Novozymes, from EUs regional fund (BIOPRO-SMV project) and from Innovation Fund Denmark through the BIOPRO2 (4105-00020B)
Novo Nordisk Fonden (NNF19SA0035474)
Article History
Received: 22 June 2020
Accepted: 31 August 2020
First Online: 7 September 2020