Influence of dextrins on the assimilation of yeast extract amino acids in culture of Streptomyces ambofaciens producer of spiramycin

Author: Benslimane C.   Lebrihi A.   Lounes A.   Lefebvre G.   Germain P.  

Publisher: Elsevier

ISSN: 0141-0229

Source: Enzyme and Microbial Technology, Vol.17, Iss.11, 1995-11, pp. : 1003-1013

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Abstract