Industrial fermentation in China
- 1 January 1982
- journal article
- research article
- Published by Wiley in Journal of Chemical Technology and Biotechnology
- Vol. 32 (7-12) , 669-673
- https://doi.org/10.1002/jctb.5030320702
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Isolation of 4-hydroxy-5-methyl-3(2H)-furanone, a flavor component in Shoyu (soy sauce).Agricultural and Biological Chemistry, 1979
- Tetradecane 1, 14-Dicarboxylic Acid Production from n-Hexadecane by Candida cloacaeAgricultural and Biological Chemistry, 1972