MAHMOUD, G. A.-E.; ZOHRI, A.-N. A. AMEDMENT STABLE KOJIC ACID PRODUCED BY NON-TOXINOGENIC ASPERGILLUS ORYZAE USING FIVE LEVELS CENTRAL COMPOSITE DESIGN OF RESPONSE SURFACE METHODOLOGY: Stable kojic acid production. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 10, n. 6, p. e2683, 2021. DOI: 10.15414/jmbfs.2683. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/2683. Acesso em: 4 feb. 2023.