业务
食品科学
乳品工业
过程管理
生物技术
化学
生物
作者
Frank Peprah Addai,Feng Lin,Taotao Wang,Anthony Adebayiga Kosiba,Pengcheng Sheng,Feng Yu,Jie Gu,Yang Zhou,Haifeng Shi
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2020-01-01
卷期号:11 (10): 8407-8423
被引量:24
摘要
The present work discusses emerging approaches by which cheese whey can be efficiently valorized for environmental and economic benefits.
科研通智能强力驱动
Strongly Powered by AbleSci AI