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Understanding the structural characteristics of water-soluble phenolic compounds from four pretreatments of corn stover and their inhibitory effects on enzymatic hydrolysis and fermentation

Crossref DOI link: https://doi.org/10.1186/s13068-020-01686-z

Published Online: 2020-03-11

Published Print: 2020-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Chen, Xiangxue

Zhai, Rui

Li, Ying

Yuan, Xinchuan

Liu, Zhi-Hua

Jin, Mingjie http://orcid.org/0000-0002-9493-305X
Funding

Funding for this research was provided by:

National Natural Science Foundation of China (21606132, 21908111)

Natural Science Foundation of Jiangsu Province (BK20160823, BK20170037, BK20170832)

Fundamental Research Funds for the Central Universities (30916011202, 30919011215)

Natioanal Key R&D Program of China (2016YFE0105400)
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Text and Data Mining valid from 2020-03-11

Version of Record valid from 2020-03-11
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Article History

Received: 21 October 2019

Accepted: 22 February 2020

First Online: 11 March 2020

Ethical approval and consent to participate

: Not applicable.

: Not applicable.

: The authors declare that they have no competing interests.

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