The lack of furfural formationwas most probably due to the stability of arabinose. Since HMF and F are inhibitory to fermentation, absence of these inhibitory products exhibited great advantage for efficiency of forthcoming fermentations
The lack of furfural formationwas most probably due tothe stability of arabinose. Since HMF and F are inhibitory tofermentation, absence of these inhibitory products exhibited greatadvantage for efficiency of forthcoming fermentations