Effect of Non-Ionic Surfactants and Beta-Ionone on the Morphology ofBlakeslea trisporaand Carotenoids Production from Cheese Whey in Submerged Aerobic Growth: A Statistical Approach

Title
Effect of Non-Ionic Surfactants and Beta-Ionone on the Morphology ofBlakeslea trisporaand Carotenoids Production from Cheese Whey in Submerged Aerobic Growth: A Statistical Approach
Authors
Keywords
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Journal
FOOD BIOTECHNOLOGY
Volume 24, Issue 2, Pages 197-214
Publisher
Informa UK Limited
Online
2010-05-28
DOI
10.1080/08905436.2010.482455

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