Physiological mechanism of improved tolerance of Saccharomyces cerevisiae to lignin-derived phenolic acids in lignocellulosic ethanol fermentation by short-term adaptation

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Location: Deutsche Nationalbibliothek Frankfurt am Main

ISSN: 1754-6834

Extent: Online-Ressource

Language: Englisch

Notes: online resource.

Bibliographic citation: Physiological mechanism of improved tolerance of Saccharomyces cerevisiae to lignin-derived phenolic acids in lignocellulosic ethanol fermentation by short-term adaptation ; volume:12 ; number:1 ; day:14 ; month:11 ; year:2019 ; pages:1-14 ; date:12.2019
Biotechnology for biofuels ; 12, Heft 1 (14.11.2019), 1-14, 12.2019

Creator: Gu, Hanqi
Zhu, Yuyong
Peng, Yanfang
Liang, Xiujun
Liu, Xiaoguang
Shao, Lingzhi
Xu, Yanyan
Xu, Zhaohe
Liu, Ran
Li, Jie

Contributor: SpringerLink (Online service)

DOI: 10.1186/s13068-019-1610-9

URN: urn:nbn:de:101:1-2020031219592130323650

Rights: Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.

Last update: 14.08.2025, 10:50 AM CEST

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Associated

Gu, Hanqi
Zhu, Yuyong
Peng, Yanfang
Liang, Xiujun
Liu, Xiaoguang
Shao, Lingzhi
Xu, Yanyan
Xu, Zhaohe
Liu, Ran
Li, Jie
SpringerLink (Online service)

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Physiological mechanism of improved tolerance of Saccharomyces cerevisiae to lignin-derived phenolic acids in lignocellulosic ethanol fermentation by short-term adaptation

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Other Objects (12)

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