Phytase: Sources, preparation and exploitation
Author:
Publisher
Springer Science and Business Media LLC
Subject
General Medicine,Microbiology
Link
http://link.springer.com/content/pdf/10.1007/BF02818571.pdf
Reference209 articles.
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3. Al Asheh S., Duvnjak Z.: The effect of surfactants on the phytase production and the reduction of the phytic acid content in canola meal byAspergillus carbonarius during a solid-state fermentation process.Biotechnol. Lett. 16, 183–188 (1994b).
4. Al Asheh S., Duvnjak Z.: Characteristics of phytase produced byAspergillus carbonarius NRC 401121 in canola meal.Acta Biotechnol. 14, 223–233 (1994c).
5. Al Asheh S., Duvnjak Z.: Phytase production and decrease of phytic acid content in canola meal byAspergillus carbonarius in solid-state fermentation.World J. Microbiol. Biotechnol. 11, 228–231 (1995a).
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