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Journal of Industrial Microbiology and Biotechnology

Volumn 25, Issue 1, 2000, Pages 20-24

Kinetics of kojic acid fermentation by Aspergillus flavus using different types and concentrations of carbon and nitrogen sources

(2) Rosfarizan, M a Ariff, A B a

a UNIVERSITY PUTRA MALAYSIA (Malaysia)

Author keywords

Aspergillus flavus; C N ratio; Fermentation kinetics; Kojic acid; Resuspended cell system

Indexed keywords

AMMONIUM CHLORIDE; CARBON; FRUCTOSE; GLUCOSE; KOJIC ACID; LACTOSE; MALTOSE; NITROGEN; STARCH; SUCROSE; XYLOSE;

ARTICLE; ASPERGILLUS FLAVUS; FERMENTATION; MICHAELIS MENTEN KINETICS; NONHUMAN;

ASPERGILLUS FLAVUS;

EID: 0033811223 PISSN: 13675435 EISSN: None Source Type: Journal
DOI: 10.1038/sj.jim.7000017 Document Type: Article

Times cited : (27)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.