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Production of pectinases by A. niger: Influence of fermentation conditions

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Academic year: 2017

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Figure

Table 1 - Experimental variables in real and transformed values  Time (h)
Table 3 - Regressions coefficients and levels of significance.  PG activity
Figure 2 - Effects of fermentation time and initial pH on PG production (initial pectin concentration: 20 g/l)
Figure 3 - Effects of initial pectin concentration and pH on PE production (fermentation time: 72 h)

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