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Optimization of submerged fermentation conditions for immunosuppressant mycophenolic acid production by Penicillium roqueforti isolated from blue-molded cheeses: enhanced production by ultraviolet and gamma irradiation

Crossref DOI link: https://doi.org/10.1007/s11274-014-1685-1

Published Online: 2014-06-14

Published Print: 2014-10

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