Single and combined effects of acetic acid, furfural, and sugars on the growth of the pentose-fermenting yeast Meyerozyma guilliermondii (2018)
- Authors:
- USP affiliated authors: BASTOS, REINALDO GASPAR - ESALQ ; ANTONINI, SANDRA REGINA CECCATO - ESALQ
- Unidade: ESALQ
- DOI: 10.1007/s13205-018-1143-0
- Subjects: AÇUCARES; FERMENTAÇÃO ALCOÓLICA; ETANOL; HIDRÓLISE; LEVEDURAS
- Keywords: Ácido acético; Furfural; Pentose
- Language: Inglês
- Imprenta:
- Source:
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: green
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ABNT
PERNA, Michelle dos Santos Cordeiro e BASTOS, Reinaldo Gaspar e CECCATO-ANTONINI, Sandra Regina. Single and combined effects of acetic acid, furfural, and sugars on the growth of the pentose-fermenting yeast Meyerozyma guilliermondii. 3 Biotech, v. 8, n. 2, p. 119, 2018Tradução . . Disponível em: https://doi.org/10.1007/s13205-018-1143-0. Acesso em: 09 jan. 2026. -
APA
Perna, M. dos S. C., Bastos, R. G., & Ceccato-Antonini, S. R. (2018). Single and combined effects of acetic acid, furfural, and sugars on the growth of the pentose-fermenting yeast Meyerozyma guilliermondii. 3 Biotech, 8( 2), 119. doi:10.1007/s13205-018-1143-0 -
NLM
Perna M dos SC, Bastos RG, Ceccato-Antonini SR. Single and combined effects of acetic acid, furfural, and sugars on the growth of the pentose-fermenting yeast Meyerozyma guilliermondii [Internet]. 3 Biotech. 2018 ; 8( 2): 119.[citado 2026 jan. 09 ] Available from: https://doi.org/10.1007/s13205-018-1143-0 -
Vancouver
Perna M dos SC, Bastos RG, Ceccato-Antonini SR. Single and combined effects of acetic acid, furfural, and sugars on the growth of the pentose-fermenting yeast Meyerozyma guilliermondii [Internet]. 3 Biotech. 2018 ; 8( 2): 119.[citado 2026 jan. 09 ] Available from: https://doi.org/10.1007/s13205-018-1143-0 - Interaction of 4-ethylphenol, pH, sucrose and ethanol on the growth and fermentation capacity of the industrial strain of Saccharomyces cerevisiae PE-2
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Informações sobre o DOI: 10.1007/s13205-018-1143-0 (Fonte: oaDOI API)
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