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Tuning the antioxidant and antibacterial properties of lignin by physicochemical modification during sequential acid precipitation from Kraft black liquor

Crossref DOI link: https://doi.org/10.1007/s00226-024-01612-8

Published Online: 2024-11-07

Published Print: 2025-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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