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Statistical approach to evaluate effect of temperature and moisture content on the production of antioxidant naphtho-gamma-pyrones and hydroxycinnamic acids by Aspergillus tubingensis in solid-state fermentation

Crossref DOI link: https://doi.org/10.1007/s00449-020-02413-6

Published Online: 2020-09-03

Published Print: 2020-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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