Keyphrases
Aspergillus Niger Van Tieghem
100%
Tannase Production
100%
Carbohydrates
40%
Nitrogen Source
40%
Tannic Acid
40%
Divalent Cations
40%
Tannins
40%
Tannase
40%
Tannase Activity
40%
Fermentation Temperature
40%
Adverse Effects
20%
Source Type
20%
Split-plot Design
20%
Agitation
20%
Submerged Fermentation
20%
Sodium Nitrate
20%
Fermentation Time
20%
Qualitative Variables
20%
One-variable-at-a-time
20%
Fermentation Methods
20%
Food Science
Aspergillus
100%
Fermentation Temperature
100%
Sodium
50%
Fermentation Technique
50%
Fermentation Time
50%
Immunology and Microbiology
Aspergillus Niger
100%
Sodium Nitrate
50%
Submerged Fermentation
50%
Fermentation Technique
50%
Engineering
Fermentation Temperature
100%
Submerged Fermentation
50%