Branched chain amino acids maintain the molecular weight of poly(γ-glutamic acid) of Bacillus licheniformis ATCC 9945 during the fermentation

Amsterdam [u.a.] / Elsevier Science (2016) [Fachzeitschriftenartikel]

Journal of bioscience and bioengineering
Band: 122
Ausgabe: 4
Seite(n): 400-405