Optimization of process conditions for the production of a prolylendopeptidase by Aspergillus niger ATCC 11414 in solid state fermentation

MLA

Luz Neira, et al. “Optimization of Process Conditions for the Production of a Prolylendopeptidase by Aspergillus Niger ATCC 11414 in Solid State Fermentation.” Food Science and Biotechnology, vol. 20, Oct. 2011, pp. 1323–30. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........bd5cd579f4eb17ae715576fc765dc33c&authtype=sso&custid=ns315887.

APA

Luz Neira, Alejandro Huaiquil, Carolina Shene, Mónica Rubilar, Yussef Esparza, Luis A. Salazar, & Allison Leyton. (2011). Optimization of process conditions for the production of a prolylendopeptidase by Aspergillus niger ATCC 11414 in solid state fermentation. Food Science and Biotechnology, 20, 1323–1330.

Chicago

Luz Neira, Alejandro Huaiquil, Carolina Shene, Mónica Rubilar, Yussef Esparza, Luis A. Salazar, and Allison Leyton. 2011. “Optimization of Process Conditions for the Production of a Prolylendopeptidase by Aspergillus Niger ATCC 11414 in Solid State Fermentation.” Food Science and Biotechnology 20 (October): 1323–30. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........bd5cd579f4eb17ae715576fc765dc33c&authtype=sso&custid=ns315887.