Carbohydrate degradation during softwood kraft cooking – influence on cellulose viscosity, carbohydrate composition and hexenuronic acid content
Source abstract
Abstract
Article Carbohydrate degradation during softwood kraft cooking – influence on cellulose viscosity, carbohydrate composition and hexenuronic acid content was published on August 1, 2008 in the journal Nordic Pulp & Paper Research Journal (volume 23, issue 3).
Source: openalex_inverted_index · Quality: baseline
Research context
OpenAlex topics: Lignin and Wood Chemistry · Advanced Cellulose Research Studies · Material Properties and Processing
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Affiliations
Karlstad University , Karlstad , Sweden
References
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