Tamarind seed powder and palm kernel cake: two novel agro residues for the production of tannase under solid state fermentation by Aspergillus niger ATCC 16620 | NIIST

Tamarind seed powder and palm kernel cake: two novel agro residues for the production of tannase under solid state fermentation by Aspergillus niger ATCC 16620

Year : 2005 लेखक : Sabu, A; Pandey, A; Daud, MJ; Szakacs, G
Research Area :Microbial Processes and Technology Journal : BIORESOURCE TECHNOLOGY
DOI :10.1016/j.biortech.2004.11.002
Publication Date :04/04/2023 - 10:59