High concentrations of biotechnologically produced astaxanthin by lowering pH in a Phaffia rhodozyma bioprocess
Crossref DOI link: https://doi.org/10.1007/s12257-016-0349-4
Published Online: 2017-07-19
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Schewe, Hendrik
Kreutzer, Andrea
Schmidt, Isabell
Schubert, Christian
Schrader, Jens
License valid from 2017-06-01