Your Location：
Home >
Browse articles >
Optimization of fermentation conditions for the production of various lignocellulases by157 under solid-state fermentation
Updated：2024-02-27
Previous|Next

    • Optimization of fermentation conditions for the production of various lignocellulases by157 under solid-state fermentation

    • CHEN Long , WU Xingli , YU Wei , GU Wei , XU Haiyan , QIAN Aidong , WANG Chunfeng , ZHANG Fangyu
    • Journal of China Agricultural University Vol. 24, Issue 9, (2019)

    • DOI： 10.11841/j.issn.1007-4333.2019.09.08     

      CLC：

    Scan QR Code

  •  
  •  

  • Full Text(HTML)

  • References

  • Publication Info

  • Metrics

Sections
icon
The trial reading is over, you can activate your VIP account to continue reading.
Deactivate >
icon
The trial reading is over. You can log in to your account, go to the personal center, purchase VIP membership, and read the full text.
Already a VIP member?
Log in >

1

Views

9

Downloads

0

CSCD

Alert me when the article has been cited
Submit
Tools
  • BibTeXDownload
  • EndnoteDownload
  • RefMan Download
  • NoteExpressDownload
  • NoteFirstDownload

Related Articles

Optimization of solid-state fermentation medium ofand nutrition component analysis
The biological characteristics and solid-state fermentation ofL-S60
Optimization strategies of water-saving and nitrogen reduction for spring maize in mildly saline soils of Ningxia Yellow River irrigation area
Development of a comprehensive stress resistance identification system during japonica rice germination stage and germplasm screening germination stage
Research status and hotspot of artificial intelligence driven genomics research based on CiteSpace

Related Author

GAO Wen-geng
SHANG Nan
FAN Ming-tao
LI Ping-lan
WANG Hui
YOU Cheng-zhen
QIN Yu-xuan
LI Ping-lan

Related Institution

Department of Life Sciences,Yuncheng University
College of Food Science and Engineering,China Agriculture University
College of Food Science and Engineering,Northwest Agriculture and Foresty University,Yangling
College of Food Science and Nutrition Engineering,China Agricultural University