Improvement of Polymer Grade L-Lactic Acid Production Using <i>Lactobacillus rhamnosus</i> SCJ9 from Low-Grade Cassava Chips by Simultaneous Saccharification and Fermentation

Por Kridsada Unban, Narongsak Puangkhankham, Apinun Kanpiengjai, Rasiravathanahalli Kaveriyappan Govindarajan, Dharman Kalaimurugan, Chartchai Khanongnuch
Publicado em 2020-09-01