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Volatile fatty acids production from cheese whey: influence of pH, solid retention time and organic loading rate
ArticleAbstract: BACKGROUND: The influence of pH, sludge retention time (SRT) and organic loading rate (OLR) were evaPalabras claves:acidogenic fermentation, cheese whey, sequencing batch reactor (SBR), volatile fatty acids (VFA)Autores:Fernandez-Feal M.M.d.C., Kennes C., Lagoa-Costa B., Rolando Calero, Veiga M.C.Fuentes:googlescopusRETRACTED: Effect of the solid retention time in the obtention of polyhydroxyalkanoates
ArticleAbstract: At the request of the authors, the article titled 'Effect of the solid retention time in the obtentiPalabras claves:acidogenic fermentation, polyhydroxyalkanoate, solids retention time, volatile fatty acidsAutores:Manuel Martínez, Rolando CaleroFuentes:googlescopusRETRACTED:Effect of the solid retention time in the obtention of polyhydroxyalkanoates (F1000Research, (2021), 10, (864))
OtherAbstract: Since publication of the article, the corresponding author has notified the Editorial team that thisPalabras claves:acidogenic fermentation, polyhydroxyalkanoate, solids retention time, volatile fatty acidsAutores:Martínez M., Rolando CaleroFuentes:scopus