Optimization of fermentation conditions, purification and rheological properties of poly (γ-glutamic acid) produced by Bacillus subtilis 1006-3
2019 ◽
Vol 50
(5)
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pp. 445-452
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2017 ◽
Vol 204
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pp. 1122-1128
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Vol 53
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pp. 391-400
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Keyword(s):
2019 ◽
Vol 26
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pp. 123-133
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2007 ◽
Vol 37
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pp. 47-53
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2012 ◽
Vol 116
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pp. 241-246
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