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Ultrasonic treatments (0, 15, 30, 60 and 120min) were applied to black liquor resulting from organosolv fractionation of olive tree pruning residues (ethanol/water 60/40 v/v, 180°C, 60min) in order to determine their effect on black liquor components. HPLC analyses of ultrasound-treated liquid fractions demonstrated that ultrasonic irradiation promoted up to 20% degradation of monosaccharides for...
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