Unban, K.; Puangkhankham, N.; Kanpiengjai, A.; Govindarajan, R.K.; Kalaimurugan, D.; Khanongnuch, C.
Improvement of Polymer Grade L-Lactic Acid Production Using Lactobacillus rhamnosus SCJ9 from Low-Grade Cassava Chips by Simultaneous Saccharification and Fermentation. Processes 2020, 8, 1143.
https://doi.org/10.3390/pr8091143
AMA Style
Unban K, Puangkhankham N, Kanpiengjai A, Govindarajan RK, Kalaimurugan D, Khanongnuch C.
Improvement of Polymer Grade L-Lactic Acid Production Using Lactobacillus rhamnosus SCJ9 from Low-Grade Cassava Chips by Simultaneous Saccharification and Fermentation. Processes. 2020; 8(9):1143.
https://doi.org/10.3390/pr8091143
Chicago/Turabian Style
Unban, Kridsada, Narongsak Puangkhankham, Apinun Kanpiengjai, Rasiravathanahalli Kaveriyappan Govindarajan, Dharman Kalaimurugan, and Chartchai Khanongnuch.
2020. "Improvement of Polymer Grade L-Lactic Acid Production Using Lactobacillus rhamnosus SCJ9 from Low-Grade Cassava Chips by Simultaneous Saccharification and Fermentation" Processes 8, no. 9: 1143.
https://doi.org/10.3390/pr8091143
APA Style
Unban, K., Puangkhankham, N., Kanpiengjai, A., Govindarajan, R. K., Kalaimurugan, D., & Khanongnuch, C.
(2020). Improvement of Polymer Grade L-Lactic Acid Production Using Lactobacillus rhamnosus SCJ9 from Low-Grade Cassava Chips by Simultaneous Saccharification and Fermentation. Processes, 8(9), 1143.
https://doi.org/10.3390/pr8091143
