Effects of carbon source, culture temperature, and pH on composition of fatty acids produced by oleaginous yeast

doi:10.13995/j.cnki.11-1802/ts.028389

GONG Jia, HUANG Qitian, SHI Rongchao, ZHANG Mengyao, LIU Sasa, YANG Xiaobing

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (7) : 29-35.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (7) : 29-35. DOI: 10.13995/j.cnki.11-1802/ts.028389

Effects of carbon source, culture temperature, and pH on composition of fatty acids produced by oleaginous yeast

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(7): 29-35 https://doi.org/10.13995/j.cnki.11-1802/ts.028389

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Received	Revised	Published
2021-06-17	2021-07-11	2022-04-15
Issue Date
2022-04-27

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