Hydrothermal deglycosylation and deconstruction effect of steam explosion: application to high-valued glycyrrhizic acid derivatives from liquorice

Published 2019 View Full Article

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Title
Hydrothermal deglycosylation and deconstruction effect of steam explosion: application to high-valued glycyrrhizic acid derivatives from liquorice
Authors
Keywords
Steam explosion, Hydrothermal conversion, Glycyrrhizic acid, Liquorice, Kinetics, Thermodynamics
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 125558
Publisher
Elsevier BV
Online
2019-10-01
DOI
10.1016/j.foodchem.2019.125558

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