HIGHLIGHTS
- who: . et al. from the University of Hawaii at Manoa, United States have published the research: Engineering of for D-allose fermentative synthesis from D-glucose through izumoring cascade epimerization, in the Journal: (JOURNAL)
- what: These beneficial physiological properties make D-allose a potential sweetener in food and healthcare products, and the production of D-allose has been gradually becoming a research focus (Lim and Oh, 2011).
SUMMARY
High specificity, mild conditions, and environmental friendliness, and is in line with the concept of green manufacturing. Currently, most of the studies on . . .
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