Fig. 3From: Enhancing docosahexaenoic acid production of Schizochytrium sp. by optimizing fermentation using central composite designContour plots depicting the response surface of DHA yield correlated to the levels of the variables: a glucose and sodium glutamate (C = 0); b glucose and sea salt (B = 0); and c sodium glutamate and sea salt (A = 0)Back to article page