果糖
脱水
胡敏
化学
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
出处
期刊:Reaction Chemistry and Engineering
[The Royal Society of Chemistry]
日期:2023-01-01
卷期号:8 (1): 175-183
被引量:4
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.
科研通智能强力驱动
Strongly Powered by AbleSci AI