Fermentation technique and ph control strategy for improvement of kojic acid production by Aspergillus flavus using sago starch as carbon source

Fermentation technique and ph control strategy for improvement of kojic acid production by Aspergillus flavus using sago starch as carbon source

Մատենագիտական մանրամասներ
Հիմնական հեղինակներ: Mohamad, Rosfarizan, Ariff, Arbakariya, Mohd Yusof, Hirzun, Hassan, Mohd Ali, Abdul Karim, Mohamed Ismail
Ձևաչափ: Monograph
Լեզու:English
Հրապարակվել է: The Research Unit, Universiti Putra Malaysia 1999
Առցանց հասանելիություն:http://psasir.upm.edu.my/id/eprint/42630/1/Fermentation%20technique%20and%20ph%20control%20strategy%20for%20improvement%20of%20kojic%20acid%20production%20by%20aspergillus%20flavus%20using%20sago%20starch%20as%20carbon%20source.pdf

Համացանց

http://psasir.upm.edu.my/id/eprint/42630/1/Fermentation%20technique%20and%20ph%20control%20strategy%20for%20improvement%20of%20kojic%20acid%20production%20by%20aspergillus%20flavus%20using%20sago%20starch%20as%20carbon%20source.pdf

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