Citric acid production by the solid-state cultivation consortium of Aspergillus Niger and Trichoderma Reesei from sugarcane bagasse (2020)
- Authors:
- Autor USP: BASTOS, REINALDO GASPAR - ESALQ
- Unidade: ESALQ
- DOI: 10.2174/1874070702014010032
- Subjects: ASPERGILLUS; BAGAÇOS; CANA-DE-AÇÚCAR; CULTURA DE MICRORGANISMOS; TRICHODERMA
- Keywords: Ácido cítrico
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: The Open Biotechnology Journal
- ISSN: 1874-0707
- Volume/Número/Paginação/Ano: v. 14, p. 32-41, January 2020
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by
-
ABNT
BASTOS, Reinaldo Gaspar e RIBEIRO, Hiléia C. Citric acid production by the solid-state cultivation consortium of Aspergillus Niger and Trichoderma Reesei from sugarcane bagasse. The Open Biotechnology Journal, v. 14, p. 32-41, 2020Tradução . . Disponível em: https://doi.org/10.2174/1874070702014010032. Acesso em: 11 jan. 2026. -
APA
Bastos, R. G., & Ribeiro, H. C. (2020). Citric acid production by the solid-state cultivation consortium of Aspergillus Niger and Trichoderma Reesei from sugarcane bagasse. The Open Biotechnology Journal, 14, 32-41. doi:10.2174/1874070702014010032 -
NLM
Bastos RG, Ribeiro HC. Citric acid production by the solid-state cultivation consortium of Aspergillus Niger and Trichoderma Reesei from sugarcane bagasse [Internet]. The Open Biotechnology Journal. 2020 ; 14 32-41.[citado 2026 jan. 11 ] Available from: https://doi.org/10.2174/1874070702014010032 -
Vancouver
Bastos RG, Ribeiro HC. Citric acid production by the solid-state cultivation consortium of Aspergillus Niger and Trichoderma Reesei from sugarcane bagasse [Internet]. The Open Biotechnology Journal. 2020 ; 14 32-41.[citado 2026 jan. 11 ] Available from: https://doi.org/10.2174/1874070702014010032 - Adaptation of domestic effluent for agricultural reuse by biological, physical treatment and disinfection by ultraviolet radiation
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Informações sobre o DOI: 10.2174/1874070702014010032 (Fonte: oaDOI API)
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