Contribution to the Process Development for Lactulose Production through Complete Valorization of Whey Permeate by Using Electro-Activation Technology Versus a Chemical Isomerization Process
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
American Chemical Society
2020-10-01
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| Series: | ACS Omega |
| Online Access: | https://doi.org/10.1021/acsomega.0c04178 |