Producing <i>Chlorella vulgaris</i> in Ricotta Cheese Whey Substrate
Ricotta cheese whey (RCW) is a by-product with nutritional potential, but its use in the human diet is limited due to its high salinity. <i>Chlorella vulgaris</i> can use RCW as a substrate to enhance biomass productivity. The aim of this work was to evaluate different conditions for <i>C. vulgaris<...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2025-12-01
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| coleção: | Fermentation |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2311-5637/11/12/705 |
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