Effect of temperature and glucose supply on the production of polyunsaturated fatty acids by the fungus Mortierella alpina CBS 343.66 in fermentor cultures-Reference-Cited by-同舟云学术

Effect of temperature and glucose supply on the production of polyunsaturated fatty acids by the fungus Mortierella alpina CBS 343.66 in fermentor cultures

Published:1993-07 Issue:4-5 Volume:39 Page:450-455
ISSN:0175-7598
Container-title:Applied Microbiology and Biotechnology
language:en
Short-container-title:Appl Microbiol Biotechnol

Author:

Lindberg Anne-Marie,Molin G�ran

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF00205031.pdf

Reference23 articles.

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2. Brown CM, Rose AH (1969) Fatty-acid composition of Candida utilis as affected by growth temperature and dissolved-oxygen tension. J Bacteriol 99:371?378

3. Chaney AL, Marbach EP (1962) Modified reagents for determination of urea and ammonia. Clin Chem 8:130?132

4. Dyerberg J (1986) Linolenate-derived polyunsaturated fatty acids and prevention of atherosclerosis. Nutr Rev 44:125?134

5. Fulco AJ (1974) Metabolic alterations of fatty acids. Annu Rev Biochem 43:215?241

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