Fermentation technique and ph control strategy for improvement of kojic acid production by Aspergillus flavus using sago starch as carbon source

• Main Authors: Mohamad, Rosfarizan, Ariff, Arbakariya, Mohd Yusof, Hirzun, Hassan, Mohd Ali, Abdul Karim, Mohamed Ismail
• Format: Monograph
• Language: English
• Published: The Research Unit, Universiti Putra Malaysia 1999
• Online Access: http://psasir.upm.edu.my/id/eprint/42630/1/Fermentation%20technique%20and%20ph%20control%20strategy%20for%20improvement%20of%20kojic%20acid%20production%20by%20aspergillus%20flavus%20using%20sago%20starch%20as%20carbon%20source.pdf; http://psasir.upm.edu.my/id/eprint/42630/