Tuning the antioxidant and antibacterial properties of lignin by physicochemical modification during sequential acid precipitation from Kraft black liquor

已完结 10 由 x 发布于 2026/5/5 13:13:01

DOI:10.1007/s00226-024-01612-8
作者：María E. Eugenio, Luisa García-Fuentevilla, Raquel Martín-Sampedro, José I. Santos, Bernd Wicklein, David ibarra
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1007/s00226-024-01612-8

Springer

Abstract：Turning lignin from black liquor waste into value-added bioactive agents is one of the possible routes for improving the sustainability and profitability of lignocellulosic industry. However

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