Improved Production of Poly-γ-Glutamic Acid by Bacillus subtilis D7 Isolated from Doenjang, a Korean Traditional Fermented Food, and Its Antioxidant Activity
Crossref DOI link: https://doi.org/10.1007/s12010-014-0908-0
Published Online: 2014-04-15
Published Print: 2014-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lee, Na-Ri
Lee, Sang-Mee
Cho, Kwang-Sik
Jeong, Seong-Yun
Hwang, Dae-Youn
Kim, Dong-Seob
Hong, Chang-Oh
Son, Hong-Joo
Text and Data Mining valid from 2014-04-15