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Improving the thermal stability of different types of xylan by acetylation

Danila Morais de Carvalho1, Jennie Berglund2, Célia Marchand3

  • 1Department of Fibre and Polymer Technology, KTH, Royal Institute of Technology, SE-100 44 Stockholm, Sweden; Wallenberg Wood Science Center, Department of Fibre and Polymer Technology, KTH, Royal Institute of Technology, SE-100 44 Stockholm, Sweden; Department of Food and Nutrition, University of Helsinki, FI-000 14 Helsinki, Finland.

Carbohydrate Polymers
|June 15, 2019
PubMed

Keywords:
AcetylationHardwoodMolecular weightSoftwoodSugarcane residues

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