Studies on the kinetics of in situ epoxidation of vegetable oils
Author:
Affiliation:
1. School of Chemistry and Environment, South China Normal University, Guangzhou, China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200700104
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1. Mesoporous and amorphous Ti–silicas on the epoxidation of vegetable oils
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5. Structure and properties of polyurethanes based on halogenated and nonhalogenated soy-polyols
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