| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539576 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Bamboo lignin was extracted by microwave heating assisted by organic acids. ⺠Increasing extraction severity resulted in increased phenolic hydroxyl content. ⺠The extracted lignin had antioxidant activity higher than BHT. ⺠Extraction at 109 °C for 60 min resulted in a lignin yield of 17.98%.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ming-Fei Li, Shao-Ni Sun, Feng Xu, Run-Cang Sun,