Optimization of Fermentation Conditions for Astaxanthin Production by Phaffia rhodozyma Using Response Surface Methodology
WANG Li-mei,DU Si-juan,ZHENG Li-xue,MEI Yan-zhen,QI Bin*
FOOD SCIENCE . 2009, (21): 312 -315 .  DOI: 10.7506/spkx1002-6300-200921072