Effects of Ultrasonic Disintegration, Hot-Compressed Liquid Water Pre-Treatment, and Steam Explosion on Solvolysis and Digestibility Of Grain Sorghum Stover . Hungarian Journal of Industry and Chemistry, [S. l.], v. 42, n. 1, p. 43–50, 2014. DOI: 10.1515/362. Disponível em: https://hjic.mk.uni-pannon.hu/index.php/hjic/article/view/362. Acesso em: 21 nov. 2024.