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Comparative Analysis of Fermentation of Lactose and its Components, Glucose and Galactose, by Interstrain Hybrids of Dairy Yeast Kluyveromyces lactis

Published Online: 2024-01-12

Published Print: 2023-12

Authors

Lyutova, L. V.

Naumova, E. S.
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Text and Data Mining valid from 2023-12-01

Version of Record valid from 2023-12-01
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Article History

Received: 23 November 2022

Revised: 19 January 2023

Accepted: 20 January 2023

First Online: 12 January 2024

ETHICS APPROVAL AND CONSENT TO PARTICIPATE

: This work does not contain any studies involving human and animal subjects.

: The authors declare that they have no conflicts of interest.

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