Vinasses valorization into short-chain fatty acids: microbiome robustness against process variations.

1 , HBut and HVal showed a decreasing trend from 17.8 ± 0.2% (w/w) to 13.1 ± 1.4% (w/w) and from 18.4 ± 0.1% (w/w) to 14.3 ± 0.8% (w/w), respectively.

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