{"title":"The effect of whey protein hydrolyzate average molecular weight on the lactic acid fermentation","authors":"M. Leh, M. Charles","doi":"10.1007/BF01569697","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":16106,"journal":{"name":"Journal of Industrial Microbiology","volume":"6 1","pages":"77-80"},"PeriodicalIF":0.0000,"publicationDate":"2005-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"15","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Industrial Microbiology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/BF01569697","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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