Effect of Non-Ionic Surfactants and Beta-Ionone on the Morphology of Blakeslea trispora and Carotenoids Production from Cheese Whey in Submerged Aerobic Growth: A Statistical Approach.
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- Food Biotechnology, 2010, v. 24, n. 2, p. 197, doi. 10.1080/08905436.2010.482455
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- Article