๐”– Bobbio Scriptorium
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Nutritional Studies on Cladosporium Wernecki1

โœ Scribed by Bocobo, Florante C; Yuen, Clara; Curtis, Arthur C; Block, Walter D; Harrell, E Richard

Book ID
109873602
Publisher
Nature Publishing Group
Year
1959
Tongue
English
Weight
266 KB
Volume
32
Category
Article
ISSN
0022-202X

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The analysis showed a gradual fall of the sugar content as fermentation period increased. Ascorbic acid content decreased while nitrogen and crude protein increased during fermentation. The predominant amino acids are leucine, lysine, valine, asparagine and glutamic acid, methionine, phenylalanine.