Lipids from yeasts and fungi: physiology, production and analytical considerations
Author:
Affiliation:
1. Department of Food Science and Human Nutrition; Agricultural University of Athens; Athens Greece
2. Laboratory of Edible Fungi; Institute of Technology of Agricultural Products; Hellenic Agricultural Organization ‘Demeter’; Lycovryssi Greece
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.13633/fullpdf
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5. Effects of various process parameters on the production of γ-linolenic acid in submerged fermentation;Ahmed;Food Technol Biotechnol,2006
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