Evaluation of Crystalline Cellulose of Corn Straw through Different Pretreatments Via X-Ray Diffraction, Scanning Electron Microscopy and Infrared Spectroscopy
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28 giu 2021
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 28 giu 2021
Pagine: 74 - 82
Ricevuto: 15 gen 2021
Accettato: 11 feb 2021
DOI: https://doi.org/10.2478/aucft-2021-0007
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© 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