บทความวิจัยพ.ศ. 2559
aEnzyme and Fermentation Technology Programme, Biotechnology and Nanotechnology Research Centre, Malaysian Agricultural Research and Development Institute, Persiaran MARDI - UPM, Serdang, Selangor, Malaysia bSatake Centre for Grain Process Engineering, School of Chemical Engineering and Analytical Science, Faculty of Engineering and Physical Sciences, University of Manchester, United Kingdom
พ.ศ. 2559
คำสำคัญ
Solid state fermentationAspergillus oryzaeBiomass estimationAspergillus awamoriColour changes