Fig. 9From: d-Allulose 3-epimerase of Bacillus sp. origin manifests profuse heat‐stability and noteworthy potential of d-fructose epimerizationTreatment of the reaction product containing d-allulose and d-fructose using 10 % (w/v) (a) and 15 % (w/v) (b) yeast cells and formation of the by-product, bioethanol. The values are mean of three biological replications ± standard deviationBack to article page