Application of Response Surface Methodology for Optimization of Permeabilization Process of Baker’s Yeast

Online veröffentlicht: 26. Juni 2014

Seitenbereich: 31 - 35

DOI: https://doi.org/10.2478/pjct-2014-0026

Schlüsselwörter

permeabilization, baker’s yeast, response surface methodology, isopropyl alcohol

© 2014 Ilona and Marek Wójcik

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.