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Extraction of Lignin with High β-O-4 Content by Mild Ethanol Extraction and Its Effect on the Depolymerization Yield
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Lignin-derived phenolic compounds in cachaça aged in new barrels made from two oak species

Mariana C Castro1, Aline M Bortoletto1, Giovanni C Silvello1

  • 1Escola Superior de Agricultura "Luiz de Queiroz", Universidade de São Paulo, Av. Pádua Dias 11, CP 9, 13418-900, Piracicaba, SP, Brazil.

Heliyon
|December 9, 2020
PubMed

Keywords:
AgingFood analysisFood technologyLigninOak speciesPhenolic compoundsSugarcane spirit

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