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Updated: May 15, 2026

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

Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases

A Morata1, R Vejarano, G Ridolfi

  • 1EnotecUPM, Dpto. Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain. antonio.morata@upm.es

Enzyme and Microbial Technology
|January 1, 2013
PubMed

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