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


Citation

Mohamad, Rosfarizan and Ariff, Arbakariya and Mohd Yusof, Hirzun and Hassan, Mohd Ali and Abdul Karim, Mohamed Ismail (1999) Fermentation technique and ph control strategy for improvement of kojic acid production by Aspergillus flavus using sago starch as carbon source. Research Report. The Research Unit, Universiti Putra Malaysia, Serdang, Selangor.

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Additional Metadata

Item Type: Monograph (Research Report)
Divisions: Faculty of Food Science and Biotechnology
Publisher: The Research Unit, Universiti Putra Malaysia
Notes: Supported by IRPA Grand 09-02-04-0034
Keywords: Kojic acid; Fed-batch culture; Sago starch; pH control strategy
Depositing User: Azhar Abdul Rahman
Date Deposited: 19 Apr 2016 16:55
Last Modified: 28 Feb 2017 10:49
URI: http://psasir.upm.edu.my/id/eprint/42630
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