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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
14:53

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

[Physiological and biochemical characteristics of immobilized champagne yeasts and their participation in sparkling

N N Martynenko1, I M Gracheva

  • 1Moscow State University of Foodstuff Productions, Moscow, 125080, Russia. martynenkon@mail.ru

Prikladnaia Biokhimiia I Mikrobiologiia
|November 5, 2003
PubMed

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