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Effects of various conditions on the production of citric acid during fermentation of molasses by Aspergillus niger

Ajibade A. Rokosu, Christine A. Anenih

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Key concepts: Aspergillus niger, Citric acid, Fermentation, Chemistry, Food science, Biochemistry

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Effects of various conditions on the production of citric acid during fermentation of molasses by Aspergillus niger — Research Paper | ScholarLens