PENGARUH pH, DAN LAMA FERMENTASI TERHADAP PRODUKSI ETHANOL DARI Sargassum crassifolium | Zendy

AI Assistant Blog Pricing

Open Access

PENGARUH pH, DAN LAMA FERMENTASI TERHADAP PRODUKSI ETHANOL DARI Sargassum crassifolium

Author(s) -

Mulyadi Taslim,

Meggy Mailoa,

Muhammad Rijal

Publication year - 2017

Publication title -

biosel biology science and education

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2541-1225

pISSN - 2252-858X

DOI - 10.33477/bs.v6i1.129

Subject(s) - food science , chemistry , biofuel , biology , microbiology and biotechnology

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research

Address

John Eccles House
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom

About

About Careers Publisher Partners Contact Us Get Organisational Trial or Quote

Learn

FAQs Blog Terms of Use Privacy Policy

Download the Zendy App

Download on the

Discover

Explore

Copyright Knowledge E © 2026. All Rights Reserved.