Research Article
Effect of Minerals Salts in Fermentation Process using Mango Residues as Carbon Source for Bioethanol Production
Marius Kounbesioune Somda,
Aly Savadogo,
Nicolas Barro,
Philippe Thonart and Alfred Sabadenedyo Traore
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Fakruddin, M., M.A. Quayum, M.M. Ahmed and N. Choudhury, 2012. Analysis of key factors affecting ethanol production by Saccharomyces cerevisiae IFST-072011. Biotechnology, 11: 248-252. CrossRefDirect Link |
Singh, V.P., V. Pathak and A.K. Verma, 2012. Fermented meat products: Organoleptic qualities and biogenic amines: A review. Am. J. Food Technol., 7: 278-288. CrossRef |
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