Influence of the Chemical Composition on the Enzymatic Hydrolysis of Hot Water and Organosolv Pretreated Sugarcane Bagasse
Crossref DOI link: https://doi.org/10.1007/s12649-019-00657-2
Published Online: 2019-04-02
Published Print: 2020-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Vallejos, María E. http://orcid.org/0000-0003-1101-884X
Zambon, Marcia D.
Area, María C.
Curvelo, Antonio A. S.
Text and Data Mining valid from 2019-04-02
Version of Record valid from 2019-04-02
Article History
Received: 26 November 2018
Accepted: 20 March 2019
First Online: 2 April 2019