Evaluation of Crystalline Cellulose of Corn Straw through Different Pretreatments Via X-Ray Diffraction, Scanning Electron Microscopy and Infrared Spectroscopy
By: He Chen, Chun Yin, Wenfei Shangguan, Yunxia He, Li Chen and Jianjun Yu
Authors
He Chen
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Chun Yin
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Wenfei Shangguan
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Yunxia He
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Li Chen
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
Jianjun Yu
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
Language: English
Page range: 74 - 82
Submitted on: Jan 15, 2021
Accepted on: Feb 11, 2021
Published on: Jun 28, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2021 He Chen, Chun Yin, Wenfei Shangguan, Yunxia He, Li Chen, Jianjun Yu, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.