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Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by <i>Haloferax mediterranei</i> Fermentation by Susanna Raho, Vito Emanuele Carofiglio, Marco Montemurro, Valerio Miceli, Domenico Centrone, Paolo Stufano, Monica Schioppa, Erica Pontonio, Carlo Giuseppe Rizzello
Published 2020-10-01
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