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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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4-hydroxy-2,5-dimethyl-3(2H)-furanone formation by Zygosaccharomyces rouxii: effect of the medium

Tobias Hauck1, Fredi Brühlmann, Wilfried Schwab

  • 1Lehrstuhl für Lebensmittelchemie, Universität Würzburg, Am Hubland, 97074 Würzburg, Germany.

Journal of Agricultural and Food Chemistry
|January 7, 2004
PubMed

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