Characteristics of Submerged and Solid-State Fermentations for Production of Arachidonic Acid Mortierella alpina
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Shin Hyung Tai
(Department of Food Biotechnology, Sungkyunkwan University)
Lee Soo Won (Department of Food Biotechnology, Sungkyunkwan University) Park Ki Moon (Department of Food Biotechnology, Sungkyunkwan University) Song Jae Whan (Department of Food Biotechnology, Sungkyunkwan University) Suh Dong Sang (Department of Genetic Engineering, Sungkyunkwan University) Lee Jae Heung (Institute of Life Science and Technology, Sungkyunkwan University) |
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