[1] D. Charalampia et al., “Using Cheese whey for the Production of Carotenoids, Ergosterol and Novel Functional Foods of Industrial interest though a series of Optimized bio- and Chemical- Processes,” IJEAB, vol. 4, no. 2, pp. 529–538, 2019, doi: 10.22161/ijeab/4.2.38.