Physiological mechanism of improved tolerance of Saccharomyces cerevisiae to lignin-derived phenolic acids in lignocellulosic ethanol fermentation by short-term adaptation
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1754-6834
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
-
online resource.
- Erschienen in
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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 ; 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
- Urheber
-
Gu, Hanqi
Zhu, Yuyong
Peng, Yanfang
Liang, Xiujun
Liu, Xiaoguang
Shao, Lingzhi
Xu, Yanyan
Xu, Zhaohe
Liu, Ran
Li, Jie
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
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10.1186/s13068-019-1610-9
- URN
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urn:nbn:de:101:1-2020031219592130323650
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:50 MESZ
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Beteiligte
- 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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