Solubilization of lignin components of food concern from sugarcane bagasse by alkaline hydrolysis
Solubilization of sugarcane bagasse was performed in autoclave by alkaline treatment at 121 °C for one hour tofollow the release of its main components. The major products extracted were p-coumaric acid, vanillin, ferulic acid, andsyringic acid, whose concentrations increased significantly with incr...
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| Publicado no: | Ciencia y Tecnología Alimentaria |
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| Principais autores: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2007
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=72440505 |
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