المؤلفون: Abderrahmane Boulahrouf, Kounouz Rachedi, Béatrice Lauga, Meriem Boukrouma, Lynda Bouyoucef, F. Boughachiche, Solange Karama, Houria Boutaleb, Sarra Boulezaz, Robert Duran

المصدر: African Journal of Biotechnology; Vol 15, No 26 (2016); 1401-1412

مصطلحات موضوعية: 0106 biological sciences, 0301 basic medicine, food.ingredient, Central composite design, medicine.medical_treatment, 01 natural sciences, Applied Microbiology and Biotechnology, Streptomyces, 03 medical and health sciences, chemistry.chemical_compound, food, 010608 biotechnology, Genetics, medicine, Agar, Food science, Molecular Biology, chemistry.chemical_classification, Protease, biology, Strain (chemistry), Protease, streptomyces, identification, fermentation, optimization, Fructose, biology.organism_classification, 030104 developmental biology, Enzyme, Biochemistry, chemistry, Fermentation, Agronomy and Crop Science, Biotechnology

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4435cf4492d84c68a1e5a96e9e1276c7
https://www.ajol.info/index.php/ajb/article/view/140579