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

Bibliographic Details
Main Authors: Mohamad, Rosfarizan, Ariff, Arbakariya, Mohd Yusof, Hirzun, Hassan, Mohd Ali, Abdul Karim, Mohamed Ismail
Format: Monograph
Language:English
Published: The Research Unit, Universiti Putra Malaysia 1999
Online Access:http://psasir.upm.edu.my/id/eprint/42630/
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

Internet

http://psasir.upm.edu.my/id/eprint/42630/
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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