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    Influence of glucose and stirring in the fermentation process in order to produce anti- Candida metabolites produced by Streptomyces sp

    Influence of glucose and stirring in the fermentation process in order to produce anti- Candida metabolites produced by Streptomyces sp by Escher, Silvia Katrine Silva, Sousa Júnior, José Jeosafá Vieira de, Dias, Adrielle Leal, Amorim, Elba Lúcia Cavalcanti de, Araújo, Janete Magalí de

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