Optimization of Polyunsaturated Fatty Acids (PUFAs) Production from Olive Cake by Pseudomonas fluorescens NBRC14160 using Response Surface Methodology and their Application in Ka - Egyptian Knowledge Bank

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Optimization of Polyunsaturated Fatty Acids (PUFAs) Production from Olive Cake by Pseudomonas fluorescens NBRC14160 using Response Surface Methodology and their Application in Ka

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Last updated: 03 Jan 2025

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