Food Industrial Production of Monosaccharides Using Microbial, Enzymatic, and Chemical Methods
Most monosaccharides in nature are hexoses, which have six carbon atoms; the most well-known hexose is <span style="font-variant: small-caps;">d</span>-glucose. Various hexoses with distinct characteristics can be produced from inexpensive polysaccharides for applications in th...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-06-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/5/2/47 |