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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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Selection and use of phytate-degrading LAB to improve cereal-based products by mineral solubilization during dough

Marilena Anastasio1, Olimpia Pepe, Teresa Cirillo

  • 1Dipt. di Scienza degli Alimenti, Univ. degli Studi di Napoli Federico II, Portici, Italy.

Journal of Food Science
|May 25, 2010
PubMed

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