The results of a set of experiments that were designed to integrate current knowledge on the major constituents of sugarcane bagasse lignin, specifically p-coumaric, ferulic, syringic acids, and vanillin are presented.
Study of aromatic compounds derived from sugarcane bagasse. II. Effect of concentration
DEL BORGHI, MARCO;CONVERTI, ATTILIO
2010-01-01
Abstract
The results of a set of experiments that were designed to integrate current knowledge on the major constituents of sugarcane bagasse lignin, specifically p-coumaric, ferulic, syringic acids, and vanillin are presented.
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