Further insight into carbohydrate degradation and dissolution behavior during kraft cooking under elevated alkalinity without and in the presence of anthraquinone

M. Paananen; T. Liitia; H. Sixta

doi:10.1021/ie4018012

Further insight into carbohydrate degradation and dissolution behavior during kraft cooking under elevated alkalinity without and in the presence of anthraquinone

M. Paananen, T. Liitia, H. Sixta

Research output: Contribution to journal › Article › Scientific › peer-review

26 Citations (Scopus)

Original language	English
Pages (from-to)	12777-12784
Journal	Industrial and Engineering Chemistry Research
Volume	52
Issue number	36
DOIs	https://doi.org/10.1021/ie4018012
Publication status	Published - 2013
MoE publication type	A1 Journal article-refereed

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10.1021/ie4018012

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title = "Further insight into carbohydrate degradation and dissolution behavior during kraft cooking under elevated alkalinity without and in the presence of anthraquinone",

author = "M. Paananen and T. Liitia and H. Sixta",

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journal = "Industrial and Engineering Chemistry Research",

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publisher = "American Chemical Society",

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Further insight into carbohydrate degradation and dissolution behavior during kraft cooking under elevated alkalinity without and in the presence of anthraquinone. / Paananen, M.; Liitia, T.; Sixta, H.
In: Industrial and Engineering Chemistry Research, Vol. 52, No. 36, 2013, p. 12777-12784.

Research output: Contribution to journal › Article › Scientific › peer-review

TY - JOUR

T1 - Further insight into carbohydrate degradation and dissolution behavior during kraft cooking under elevated alkalinity without and in the presence of anthraquinone

AU - Paananen, M.

AU - Liitia, T.

AU - Sixta, H.

N1 - VK: T10404

PY - 2013

Y1 - 2013

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DO - 10.1021/ie4018012

M3 - Article

SN - 0888-5885

VL - 52

SP - 12777

EP - 12784

JO - Industrial and Engineering Chemistry Research

JF - Industrial and Engineering Chemistry Research

IS - 36

ER -

Further insight into carbohydrate degradation and dissolution behavior during kraft cooking under elevated alkalinity without and in the presence of anthraquinone

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