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Customization of Aspergillus niger Morphology Through Addition of Talc Micro Particles
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Genetic improvement of Aspergillus carbonarius for pectinase overproduction during solid state growth

R Kavitha1, S Umesh-Kumar

  • 1Department of Food Microbiology, Central Food Technological Research Institute, Mysore-570 013, India.

Biotechnology and Bioengineering
|December 3, 1999
PubMed

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