文献
J-GLOBAL ID:201702298612066462
整理番号:17A1445104
細胞形態学的変化に基づく段階的pH制御によるSchizochytriumsp.AB610からのドコサヘキサエン酸発酵の改良【Powered by NICT】
Improvement of docosahexaenoic acid fermentation from Schizochytrium sp. AB-610 by staged pH control based on cell morphological changes
著者 (6件):
Zhao Ben
(The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China)
,
Li Yafei
(The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China)
,
Mbifile Martha Daniel
(The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China)
,
Li Changling
(College of Biological and Food Engineering, Huaihua University, Huaihua, China)
,
Yang Hailin
(The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China)
,
Wang Wu
(The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China)
資料名:
Engineering in Life Sciences
(Engineering in Life Sciences)
巻:
17
号:
9
ページ:
981-988
発行年:
2017年
JST資料番号:
W1333A
ISSN:
1618-0240
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)