Novel potential yeast strains for the biotechnological production of xylitol from sugarcane bagasse

Autor:	Fernanda Palladino, Katharina O. Barros, Raquel M. Cadete, Carlos A. Rosa, Rita C. L. B. Rodrigues
Rok vydání:	2021
Předmět:	Wickerhamomyces rabaulensis chemistry.chemical_compound Nutritional Supplementation Renewable Energy Sustainability and the Environment Chemistry Bioengineering Food science Bagasse Xylitol Yeast
Zdroj:	Biofuels, Bioproducts and Biorefining. 15:690-702
ISSN:	1932-1031 1932-104X
DOI:	10.1002/bbb.2196
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0f110484abdf5b52abc6afd45fe48e47 https://doi.org/10.1002/bbb.2196 Zobrazit plný text záznamu Plný text