果糖
脱水
胡敏
化学
食品科学
生物化学
有机化学
肥料
腐植酸
作者
Yexin Hu,Hui Li,Ping Hu,Linzhen Li,Di Wu,Zhidan Xue,Liangfang Zhu,Changwei Hu
摘要
A universal understanding on the concentration-aggravated evolution of humins during fructose dehydration has been demonstrated, wherein difructose anhydrides act as the key intermediates for both 5-hydroxymethylfurfural and humin formations.
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