Improvement of Pectinase Production by Co-culture of Bacillus spp. Using Apple Pomace as a Carbon Source

被引：0
|
作者：
Ceren Kuvvet
Sibel Uzuner
Deniz Cekmecelioglu
机构：
[1] Middle East Technical University,Department of Food Engineering, Faculty of Engineering
[2] Abant Izzet Baysal University,Department of Food Engineering, Faculty of Engineering and Architecture
来源：
Waste and Biomass Valorization | 2019年 / 10卷
关键词：
Apple pomace; Pectinases; Submerged fermentation; Mixed culture;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：1241 / 1249
页数：8
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