Valorisation d’un sous-produit oléicole (grignon d’olive) par culture de Streptomyces Sp.

dc.contributor.author	Medouni-Haroune, L.
dc.contributor.author	Zaidi, F.
dc.contributor.author	Medouni-Adrar, S.
dc.contributor.author	Azzouz, S.
dc.contributor.author	Boufassa, L.
dc.contributor.author	Kecha, M.
dc.date.accessioned	2022-12-20T10:04:38Z
dc.date.available	2022-12-20T10:04:38Z
dc.date.issued	2015-10-21
dc.identifier.uri	http://depot.umc.edu.dz/handle/123456789/13739
dc.language.iso	fr	fr_FR
dc.publisher	Université Frères Mentouri - Constantine 1	fr_FR
dc.subject	Actinobacteria	fr_FR
dc.subject	Streptomyces	fr_FR
dc.subject	Grignon d’olive	fr_FR
dc.subject	enzymes	fr_FR
dc.subject	lignocellulose	fr_FR
dc.title	Valorisation d’un sous-produit oléicole (grignon d’olive) par culture de Streptomyces Sp.	fr_FR
dc.type	Article	fr_FR