Open AccessPHYTASE PRODUCED BY ASPERGILLUS NIGER AS A POTENTIAL FOOD MICRO-INGREDIENT
Author(s) -
Н. М. Муста Оглы,
N. Yu. Sharova,
A.R. Yushkauskaite
Publication year - 2018
Publication title -
izvestiâ vuzov. prikladnaâ himiâ i biotehnologiâ
Language(s) - English
Resource type - Journals
eISSN - 2500-1558
pISSN - 2227-2925
DOI - 10.21285/2227-2925-2018-8-1-82-91
Subject(s) - ingredient , aspergillus niger , phytase , food science , aspergillus , active ingredient , chemistry , business , biochemistry , microbiology and biotechnology , biology , enzyme , pharmacology