Changes in Composition and Amino Acid Profile during Dry Grind Ethanol Processing from Corn and Estimation of Yeast Contribution toward DDGS Proteins-Reference-Cited by-同舟云学术

Changes in Composition and Amino Acid Profile during Dry Grind Ethanol Processing from Corn and Estimation of Yeast Contribution toward DDGS Proteins

Published:2010-02-18 Issue:6 Volume:58 Page:3430-3437
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Han Jianchun¹,Liu Keshun²

Affiliation:

1. College of Food Science, Northeast Agricultural University, 59 Mucai St. Xiangfang District, Harbin, Heilongjian 150030, China

2. Grain Chemistry and Utilization Laboratory, National Small Grains and Potato Germplasm Research Unit, USDA-ARS, 1691 S. 2700 West Aberdeen, Idaho 83210

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9034833

Reference15 articles.

1. Biotechnological processes for conversion of corn into ethanol

2. Effects of particle size distribution, compositional and color properties of ground corn on quality of distillers dried grains with solubles (DDGS)

3. Improving Bioethanol Yield: The Use of Solid-State Fermentation Products Grown on DDGS

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