Evaluation of production of xanthan gum utilizing the corn cob liquor as a carbon source in different strains of Xanthomonas campestres
Crossref DOI link: https://doi.org/10.1186/1753-6561-8-S4-P211
Published Online: 2014-10-01
Published Print: 2014-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Jesus, Meirielly
Araújo, Petherson
Silva, Tamara
Reis, Elisiane
Ruzene, Denise
Silva, Daniel
Padilha, Francine
Article History
First Online: 1 October 2014