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Sequential acid hydrolysis and enzymatic saccharification of coconut coir for recovering reducing sugar: Process evaluation and optimization Bioresource Technology Reports |
How to cite this article
Hossain Mohammad Shamim, Md. Shakhawat Hussain and Abdullah- Al-Mahin, 2016. Soild-state Fermentation of Coconut Coir by Pleurotus sajor-caju Increases the Anti-oxidant Properties and Nutritional Value. Biotechnology, 15: 141-147.
DOI: 10.3923/biotech.2016.141.147
URL: https://scialert.net/abstract/?doi=biotech.2016.141.147
DOI: 10.3923/biotech.2016.141.147
URL: https://scialert.net/abstract/?doi=biotech.2016.141.147