Influence of Different Pretreatment Steps on the Ratio of Phenolic Compounds to Saccharides in Soluble Polysaccharides Derived from Rice Straw and Their Effect on Ethanol Fermentation.

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第一作者： Muhammad,Nawaz

第一单位： Shanghai Key Laboratory of Bio-Energy Crops, School of Life Sciences, Shanghai University, 99 Shangda Road, Shanghai, 200444, China.

作者： Muhammad,Nawaz ^[1] ; Yipeng,Jiang ^[1] ; Ying,Xiao ^[1] ; Hao,Yu ^[1] ; Zikang,Wang ^[1] ; Kun,Hu ^[1] ; Tianao,Zhang ^[1] ; Jiajun,Hu ^[1] ; Min-Tian,Gao ^[2]

作者单位： Shanghai Key Laboratory of Bio-Energy Crops, School of Life Sciences, Shanghai University, 99 Shangda Road, Shanghai, 200444, China. ^[1] Shanghai Key Laboratory of Bio-Energy Crops, School of Life Sciences, Shanghai University, 99 Shangda Road, Shanghai, 200444, China. mtgao@shu.edu.cn. ^[2]

关键词 Antioxidant activity Ethanol fermentation Phenolic compound Rice straw Soluble polysaccharide

主题词抗氧化剂(Antioxidants);发酵(Fermentation);过氧化氢(Hydrogen Peroxide);氢氧化钠(Sodium Hydroxide);酚类(Phenols);多糖类(Polysaccharides);乙醇(Ethanol)

DOI 10.1007/s12010-023-04337-9

PMID 36701092

发布时间 2023-07-03

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准确一般字义偏差语意偏离译文作用小提交