Optimisation and characterisation of KOH-activated carbon obtained from Baijiu spent grains for the mitigation of risk factors in alcoholic beverages-Reference-Cited by-同舟云学术

Optimisation and characterisation of KOH-activated carbon obtained from Baijiu spent grains for the mitigation of risk factors in alcoholic beverages

Published:2024-09 Issue: Volume:452 Page:139604
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wu Ziyang,Lv Silei,Xiao Peng,Yin Xiuxiu,Cheng Huan,Li Hehe^ORCID,Sun Jinyuan,Ye Xingqian,Huang Mingquan,Zheng Fuping,Sun Baoguo

Funder

China Academy of Space Technology

Beijing Technology and Business University

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference52 articles.

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3. Microporous activated carbons from lignocellulosic biomass by KOH activation;Bag;Fullerenes, Nanotubes and Carbon Nanostructures,2020

4. Chilling and heating may regulate C6 volatile aroma production by different mechanisms in tomato (Solanum lycopersicum) fruit;Bai;Postharvest Biology and Technology,2011

5. Treatment with activated carbon and other adsorbents as an effective method for the removal of volatile compounds in agricultural distillates;Balcerek;Food Additives & Contaminants: Part A,2017

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