发酵技术

简短的沟通

Volatile Composition of Wines Elaborated from Organic and Non-OrganicGrapes

• Lorenzo C, Garde-Cerdán T, Lara JF, Martínez-Gi AM, F Pardo and Salinas MR

研究文章

Optimization of Cultural Parameters for Cost Effective Production of Kojic Acid by Fungal Species Isolated from Soil

• Durgadevi KB, Vijayalakshmi P, Shilpa V and Kumar BV

研究文章

Production and Partial Characterization of Lipase from Pseudomonas putida

• Huda Fatima, Natasha Khan, Asad Ur Rehman, Zahid Hussain

研究文章

Immobilization of Selected Microbes at Some Selected Solid Supports for Enhanced Fermentation Process

• Hewawasam RS, Udawatte C, Weliwegamage SK, Sotheeswaran S and Rajapakse S

研究文章

Improvement of Saccharification and Fermentation by Removal of Endogenous Chemicals from Pretreated Lignocellulosic Biomass (1). Effect of Ion-Exchange Resin Treatment

• Hoshino T, Tsuji M, Yajima Y, Yoshimune K and Matsushika A

研究文章

Impact of Different Plant Secondary Metabolites Addition: Saponin, Tannic Acid, Salicin and Aloin on Glucose Anaerobic Co-Digestion

• Ngoma PH, Hiligsmann S, Zola ES, Ongena M and Thonart P