Application of response surface methodology to optimize docosahexaenoic acid production by Schizochytrium sp. S31

Journal of Food Biochemistry

Volumn 27, Issue 2, 2003, Pages 127-139

  Wu, Shwu Tzy ^a,b   Lin, Liang Ping ^b  

^a DA YEH UNIVERSITY   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

GLUCOSE; PH EFFECTS; SODIUM CHLORIDE; YEAST;

RESPONSE SURFACE METHODOLOGY (RSM);

ORGANIC ACIDS;

SCHIZOCHYTRIUM;

EID: 0038037924     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2003.tb00271.x     Document Type: Article

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