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Bio-production of lactic and lactobionic acids using whey from the production of cow’s milk Wagashi cheese in Benin

dc.contributor.authorDjobo, Oumarou
dc.contributor.authorSina, Haziz
dc.contributor.authorTagba, Souriatou
dc.contributor.authorAhyi, Virgile
dc.contributor.authorSavadogo, Aly
dc.contributor.authorAdjanohoun, Adolphe
dc.contributor.authorRendueles de la Vega, Manuel 
dc.contributor.authorBaba Moussa, Lamine
dc.date.accessioned2023-03-02T09:29:51Z
dc.date.available2023-03-02T09:29:51Z
dc.date.issued2022
dc.identifier.citationFrontiers in Nutrition, 9 (2022); doi:10.3389/fnut.2022.1020934
dc.identifier.issn2296-861X
dc.identifier.urihttp://hdl.handle.net/10651/66669
dc.language.isoeng
dc.relation.ispartofFrontiers in nutrition
dc.rights© 2022 Los autores
dc.rightsCC Reconocimiento 4.0 Internacional
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.sourceScopus
dc.source.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85140992467&doi=10.3389%2ffnut.2022.1020934&partnerID=40&md5=44d4d9f4baa5db06b9da2ff28d4d998d
dc.titleBio-production of lactic and lactobionic acids using whey from the production of cow’s milk Wagashi cheese in Benin
dc.typejournal article
dc.identifier.doi10.3389/fnut.2022.1020934
dc.relation.publisherversionhttp://dx.doi.org/10.3389/fnut.2022.1020934
dc.rights.accessRightsopen access
dc.type.hasVersionVoR


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