Disclaimer: The information contained herein should NOT be used as a substitute for the advice of an appropriately qualified and licensed physician or other health care provider. The tool is not a substitute for the care provided… (more)
“The removal of free phenolic acids from the hydrolysates increased ethanol productivity by 2.0-fold, indicating that the free phenolic acids would be the major inhibitors formed during saccharification.”
“The presence of phenolic acids in cereal grain is thought to influence starch hydrolysis during liquefaction and saccharification of grain flours in the bioethanol industry.”