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An overview of D-galactose utilization through microbial fermentation and enzyme-catalyzed conversion.
Chen, Qiuming; Xu, Wei; Wu, Hao; Guang, Cuie; Zhang, Wenli; Mu, Wanmeng.
Affiliation
  • Chen Q; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi , 214122, Jiangsu, China.
  • Xu W; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi , 214122, Jiangsu, China.
  • Wu H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi , 214122, Jiangsu, China.
  • Guang C; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi , 214122, Jiangsu, China. guang1226@jiangnan.edu.cn.
  • Zhang W; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi , 214122, Jiangsu, China. wenlizhang@jiangnan.edu.cn.
  • Mu W; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi , 214122, Jiangsu, China.
Appl Microbiol Biotechnol ; 105(19): 7161-7170, 2021 Oct.
Article in En | MEDLINE | ID: mdl-34515844
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Biotechnology / Galactose Limits: Humans Language: En Journal: Appl Microbiol Biotechnol Year: 2021 Document type: Article Affiliation country: China Country of publication: Germany
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Biotechnology / Galactose Limits: Humans Language: En Journal: Appl Microbiol Biotechnol Year: 2021 Document type: Article Affiliation country: China Country of publication: Germany