Source: International Journal of Food Engineering. Unidade: FFCLRP
Subjects: ASPERGILLUS, ENZIMAS (PRODUÇÃO)
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ABNT
SILVA, Tony Marcio et al. Use of cassava peel as carbon source for production of amylolytic enzymes by Aspergillus niveus. International Journal of Food Engineering, v. 5, n. 5, 2009Tradução . . Acesso em: 02 nov. 2024.APA
Silva, T. M., Alarcon, R. F., Damasio, A. R. de L., Michelin, M., Maller, A., Masui, D. C., et al. (2009). Use of cassava peel as carbon source for production of amylolytic enzymes by Aspergillus niveus. International Journal of Food Engineering, 5( 5).NLM
Silva TM, Alarcon RF, Damasio AR de L, Michelin M, Maller A, Masui DC, Terenzi HF, Jorge JA, Polizeli M de LTM. Use of cassava peel as carbon source for production of amylolytic enzymes by Aspergillus niveus. International Journal of Food Engineering. 2009 ; 5( 5):[citado 2024 nov. 02 ]Vancouver
Silva TM, Alarcon RF, Damasio AR de L, Michelin M, Maller A, Masui DC, Terenzi HF, Jorge JA, Polizeli M de LTM. Use of cassava peel as carbon source for production of amylolytic enzymes by Aspergillus niveus. International Journal of Food Engineering. 2009 ; 5( 5):[citado 2024 nov. 02 ]
