Development of a Value-added Product Production System from Lignin through Elucidation of the Bacterial Catabolism of Lignin-derived Aromatic Compounds

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JAPAN TAPPI JOURNAL
Published
2025-01-01
DOI
https://doi.org/10.2524/jtappij.79.616
Primary Topic
Fermentation and Sensory Analysis
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article
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article

Development of a Value-added Product Production System from Lignin through Elucidation of the Bacterial Catabolism of Lignin-derived Aromatic Compounds

Eiji Masai
JAPAN TAPPI JOURNAL
Fermentation and Sensory Analysis
article

Development of a Value-added Product Production System from Lignin through Elucidation of the Bacterial Catabolism of Lignin-derived Aromatic Compounds

Eiji Masai
article en

Abstract

No abstract available for this paper.
JAPAN TAPPI JOURNALVol. 79(8)
Nagaoka University of Technology (JP)
Openalex Percentile: Top 73%
Fermentation and Sensory Analysis
DOISourceOpenAlex
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Development of a Value-added Product Production System from Lignin through Elucidation of the Bacterial Catabolism of Lignin-derived Aromatic Compounds — Eiji Masai · JAPAN TAPPI JOURNAL (2025) | TGRS Research Map | TGRS