期刊论文详细信息
Applied Food Biotechnology
Optimization of 2,6-Dimethoxy Benzoquinone Production through Wheat Germ Fermentation by Saccharomyces cerevisiae
Valiollah Babaeipour1  Narges MalekSabet1  Mahtab Parsazad1  Jafar Mohammadian1  Mohammadreza Masoumian1 
[1] Faculty of Chemistry and Chemical Engineering, Malek-Ashtar University of Technology, Tehran, Iran.;
关键词: ▪ 2,6-dmbq ▪ fermented wheat germ extract ▪ taguchi method ▪ fermentation of wheat germ;   
DOI  :  10.22037/afb.v7i3.28845
来源: DOAJ
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