April 2019
Intermediate to advanced
480 pages
16h 38m
English
Content preview from High Value Fermentation Products, Volume 1
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List of Contributors
Akankszha Dwivedi, Biochemical Engineering Research and Process Development Centre CSIR- Institute of Microbial Technology, Chandigarh, (India)
Alok Malaviya, Department of Life Sciences, CHRIST (Deemed To Be University), Hosur Road, Bengaluru, (India)
Anil Agarwal, Department of Chemistry, CHRIST (Deemed To Be University), Hosur Road, Bengaluru, (India)
Anshela Koul, Fermentation Technology Division, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu
Apurwa Kestwal, National Institute of Biologicals (Ministry of Health & Family Welfare) Government of India Plot No.A-32, Sector-62 Institutional Area, NOIDA, (U.P.), (India)
Aravind Madhavan, Rajiv Gandhi Center for Biotechnology, Thiruvananthapuram, Kerala, (India)
Asha Chaubey, Fermentation Technology Division, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu Tawi, (India)
Ashok Pandey, CSIR- Indian Institute for Toxicology Research (CSIR-IITR), 31 MG Marg, Lucknow, (India)
Babbal, Adivitiya, Department of Microbiology, University of Delhi South Campus, New Delhi, (India)
Bhabatosh Chaudhuri, CYP Design Ltd, The Innovation Centre, 49 Oxford Street, Leicester, LE1 5XY, (UK)
Bhumica Agarwal, Department of Biotechnology, Meerut Institute of Engineering and Technology, Meerut, (India)
Cristóbal N. Aguilar Group of Bioprocesses. Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila, (México)
Debendra K. Sahoo, Biochemical Engineering ...
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