Asia-pacific journal of chemical engineering. 2010;5(2):396-400. doi: 10.1002/apj.296 Q31.72025
Studies on the effect of pH, temperature and metal ions on the production of pectinase from tamarind kernel powder by submerged fermentation using Aspergillus foetidus (NCIM 505)
关于pH、温度和金属离子对利用黑曲霉（NCIM 505）进行液态发酵从罗望子果核粉中生产果胶酶的影响研究
DOI: 10.1002/apj.296
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期刊名：Asia-pacific journal of chemical engineering
缩写：ASIA-PAC J CHEM ENG
ISSN：1932-2135
e-ISSN：1932-2143
IF/分区：1.7/Q3
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Studies on the effect of pH, temperature and metal ions on the production of pectinase from tamarind kernel powder by submerged fermentation using Aspergillus foetidus (NCIM 505)