A new sensor, the “filtration probe,” for quantitative characterization of the penicillin fermentation. I. Mycelial morphology and culture activity
Eirik Nestaas, Daniel I. C. WangVolume:
23
Year:
1981
Language:
english
Pages:
11
DOI:
10.1002/bit.260231214
File:
PDF, 467 KB
english, 1981