Physiological Mechanism of Improved Tolerance of Saccharomyces Cerevisiae to Lignin-Derived Phenolic Acids in Lignocellulosic Ethanol Fermentation by Short-Term Adaptation
Biotechnology for Biofuels - United Kingdom
doi 10.1186/s13068-019-1610-9
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November 14, 2019
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Springer Science and Business Media LLC