Optimization of Preparation of Furfural from Xylose Catalyzed by High Temperature Liquid Water (HTLW) Using Response Surface Methodology
ZHAO Wei, ZHOU Jinkun, LIU Tingting, WANG Dawei
FOOD SCIENCE . 2016, (24): 40 -46 .  DOI: 10.7506/spkx1002-6630-201624006