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Effect of acetic acid and pH on the cofermentation of glucose and xylose to ethanol by a genetically engineered strain of Saccharomyces cerevisiae

✍ Scribed by Elizabeth Casey; Miroslav Sedlak; Nancy W.Y. Ho; Nathan S. Mosier

Book ID: 109295694
Publisher: John Wiley and Sons
Year: 2010
Tongue: English
Weight: 212 KB
Volume: 10
Category: Article
ISSN: 1567-1356
DOI: 10.1111/j.1567-1364.2010.00623.x

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