The structural changes of the bagasse hemicelluloses during the cooking process involving active oxygen and solid alkali

✍ Scribed by Jian-Bin Shi; Qiu-Lin Yang; Lu Lin; Jun-Ping Zhuang; Chun-Sheng Pang; Tu-Jun Xie; Ying Liu

• Book ID: 116342917
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 659 KB
• Volume: 359
• Category: Article
• ISSN: 0008-6215
• DOI: 10.1016/j.carres.2012.06.021