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

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Fermentability of corn syrups with different dextrose equivalents added to various grape juices

K H Steinkraus1, W B Robinson

  • 1New York State Agricultural Experiment Station, Department of Food Science and Technology, Cornell University, Geneva, New York.

Applied Microbiology
|March 1, 1967
PubMed

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