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Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey

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Production of bioethanol from organic whey using Kluyveromyces marxianus

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Odour and flavour perception in flavoured model systems: Influence of sodium chloride, umami compounds and serving temperature

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Super life - how and why ‘cell selection’ leads to the fastest-growing eukaryote

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Enhanced PHB production and scale up studies using cheese whey in fed batch culture of Methylobacterium sp. ZP24

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