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Division of Food and Biotechnology, Kyungnam University | 論文
- Enhanced Productivity of Human Lysozyme by pH-Controlled Batch Fermentation of Recombinant Saccharomyces cerevisiae(BREWING AND FOOD TECHNOLOGY)
- Improved L-Threonine Production of Escherichia coli Mutant by Optimization of Culture Conditions(BREWING AND FOOD TECHNOLOGY)