Nascimento, Thiago Ravanini; Cavalcante, Willame de Araújo; Oliveira, Guilherme Henrique Duarte de 
; Zaiat, Marcelo ; Ribeiro, Rogers
Source: Bioresource Technology Reports. Unidades: FZEA, EESC
Subjects: DIGESTÃO ANAERÓBIA, QUEIJO, TECNOLOGIA DE ALIMENTOS
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NASCIMENTO, Thiago Ravanini et al. Modeling dark fermentation of cheese whey for H2 and n-butyrate production considering the chain elongation perspective. Bioresource Technology Reports, v. 17, p. 1-11, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.biteb.2021.100940. Acesso em: 08 nov. 2024.APA
Nascimento, T. R., Cavalcante, W. de A., Oliveira, G. H. D. de, Zaiat, M., & Ribeiro, R. (2022). Modeling dark fermentation of cheese whey for H2 and n-butyrate production considering the chain elongation perspective. Bioresource Technology Reports, 17, 1-11. doi:10.1016/j.biteb.2021.100940NLM
Nascimento TR, Cavalcante W de A, Oliveira GHD de, Zaiat M, Ribeiro R. Modeling dark fermentation of cheese whey for H2 and n-butyrate production considering the chain elongation perspective [Internet]. Bioresource Technology Reports. 2022 ; 17 1-11.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.biteb.2021.100940Vancouver
Nascimento TR, Cavalcante W de A, Oliveira GHD de, Zaiat M, Ribeiro R. Modeling dark fermentation of cheese whey for H2 and n-butyrate production considering the chain elongation perspective [Internet]. Bioresource Technology Reports. 2022 ; 17 1-11.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.biteb.2021.100940
