Evaluation of Crystalline Cellulose of Corn Straw through Different Pretreatments Via X-Ray Diffraction, Scanning Electron Microscopy and Infrared Spectroscopy
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Jun 28, 2021
About this article
Published Online: Jun 28, 2021
Page range: 74 - 82
Received: Jan 15, 2021
Accepted: Feb 11, 2021
DOI: https://doi.org/10.2478/aucft-2021-0007
Keywords
© 2021 He Chen et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Chen, He
School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
Yin, Chun
School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
Shangguan, Wenfei
School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
He, Yunxia
School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
Chen, Li
School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
College of Food Engineering and Nutritional Science, Shaanxi Normal UniversityXi’an, China
Yu, Jianjun
College of Food Engineering and Nutritional Science, Shaanxi Normal UniversityXi’an, China