Tests were made in order to determine the best conditions to clarify fermented media, which were then subjected to isothermal crystallization in the presence or in the absence of residual xylose and varying xylitol concentration as well as cooling temperature.

Xylitol crystallization from culture media fermented by yeasts

DE FAVERI, DANILO;PEREGO, PATRIZIA;CONVERTI, ATTILIO
2006-01-01

Abstract

Tests were made in order to determine the best conditions to clarify fermented media, which were then subjected to isothermal crystallization in the presence or in the absence of residual xylose and varying xylitol concentration as well as cooling temperature.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11567/249270
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