A combined experimental and theoretical study of the inhibition effect of three disulfide-based flavouring agents for copper corrosion in 0.5 M sulfuric acid-Reference-Cited by-同舟云学术

A combined experimental and theoretical study of the inhibition effect of three disulfide-based flavouring agents for copper corrosion in 0.5 M sulfuric acid

Published:2018-09 Issue: Volume:526 Page:268-280
ISSN:0021-9797
Container-title:Journal of Colloid and Interface Science
language:en
Short-container-title:Journal of Colloid and Interface Science

Author:

Tan Bochuan,Zhang Shengtao^ORCID,Qiang Yujie^ORCID,Guo Lei^ORCID,Feng Li,Liao Chaohui,Xu Yue,Chen Shijin

Funder

National Natural Science Foundation of China

Sail plan of Guangdong, China

Graduate Research and Innovation Foundation of Chongqing, China

Science and Technology Program of Guizhou Province

Guizhou Provincial Department of Education Foundation

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Surfaces, Coatings and Films,Biomaterials,Electronic, Optical and Magnetic Materials

Reference49 articles.

1. Experimental and theoretical studies on the corrosion inhibition of copper by two indazole derivatives in 3.0% NaCl solution

2. Electrochemical studies on the inhibition behavior of copper corrosion in pickling acid using quaternary ammonium salts

3. Inhibition of copper corrosion by the formation of Schiff base self-assembled monolayers

4. Investigation of the inhibition effect of indole-3-carboxylic acid on the copper corrosion in 0.5M H2SO4

5. Synergistic effect of tartaric acid with 2,6-diaminopyridine on the corrosion inhibition of mild steel in 0.5 M HCl

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