Cite
HARVARD Citation
Wang, X. et al. (2017). Inhibitory effects of phenolic compounds of rice straw formed by saccharification during ethanol fermentation by Pichia stipitis. Bioresource technology. pp. 1059-1067. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Wang, X. et al. (2017). Inhibitory effects of phenolic compounds of rice straw formed by saccharification during ethanol fermentation by Pichia stipitis. Bioresource technology. pp. 1059-1067. [Online].