Peer-reviewedCC BYMolecules (Basel, Switzerland)23 Sep 2026

Kraft Cooking Kinetics of Poplar Wood Chips Pretreated via a Mechano-Enzymatic Method for Further Nanocellulose Production

Arthur Valencony¹
Sandra Tapin-Lingua¹
Seyedeh Hadis Hashemi²
Gerard Mortha³

¹Institut Technologique FCBA, Domaine Universitaire, CS 90251, CEDEX 9, 38044 Grenoble, France;
²Département de Biologie Moléculaire et Cellulaire, UFR Chimie et Biologie, Domaine Universitaire Campus Saint Martin d’Hères, University Grenoble Alpes (UGA), 621 avenue Centrale, 38400 Saint-Martin-d’Hères, France;
³Laboratory of Process Engineering for Biorefinery, Bio-Based Materials and Functional Printing (LGP2), University Grenoble Alpes (UGA), 38000 Grenoble, France;

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Cite

BibTeX

@article{valencony2026kraft,
  title = {{Kraft Cooking Kinetics of Poplar Wood Chips Pretreated via a Mechano-Enzymatic Method for Further Nanocellulose Production}},
  author = {Arthur Valencony and Sandra Tapin-Lingua and Seyedeh Hadis Hashemi and Gerard Mortha},
  journal = {Molecules (Basel, Switzerland)},
  year = {2026},
  month = sep,
  url = {https://europepmc.org/article/PMC/PMC13666377},
  note = {CC BY},
}

RIS

TY  - JOUR
TI  - Kraft Cooking Kinetics of Poplar Wood Chips Pretreated via a Mechano-Enzymatic Method for Further Nanocellulose Production
AU  - Arthur Valencony
AU  - Sandra Tapin-Lingua
AU  - Seyedeh Hadis Hashemi
AU  - Gerard Mortha
PY  - 2026
DA  - 2026/09/23
JO  - Molecules (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13666377
SN  - 1420-3049
ER  -

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