Further insights into kraft cooking kinetics

Author: Johannes Bogren; Chalmers Tekniska Högskola.; Chalmers University Of Technology.; [2008]

Keywords: TEKNIKVETENSKAP; TECHNOLOGY; Kraft cooking; Delignification; Hexenuronic acid; Reaction kinetics; Modelling; Ionic effects; Memory effects; Donnan equilibrium; Hofmeister effects;

Abstract:

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