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Random mutagenesis of super Koji (Aspergillus oryzae): improvement in production and thermal stability of α-amylases for maltose syrup production https://t.co/eY69Zf3bE6 #bmcmicrobiol
Random mutagenesis of super Koji (Aspergillus oryzae): improvement in production and thermal stability of α-amylases for maltose syrup production https://t.co/eY69Zf3bE6 #bmcmicrobiol