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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

Fermentation-Driven Yeast Encapsulation as a Natural Strategy for Stabilizing and Delivering Mulberry Anthocyanins

Zexuan Li1, Xiang Yin1, Jiawen Wang1

  • 1School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, Guangdong 510006, China.

Journal of Agricultural and Food Chemistry
|May 14, 2026
PubMed
Abstract

Keywords:
anthocyanin stabilityanthocyanin-protective yeastin vitro digestionmulberry anthocyaninsyeast encapsulation

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