Exploring the Effectiveness of Natural Food Flavors in Protecting Carbon Steel against CO<sub>2</sub>–Induced Corrosion-Reference-Cited by-同舟云学术

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Exploring the Effectiveness of Natural Food Flavors in Protecting Carbon Steel against CO₂–Induced Corrosion

Published:2023-08-16 Issue:34 Volume:8 Page:31305-31317
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Wang Xintong¹²,Yang Jiang¹²^ORCID,Chen Xu³,Yan Kunfeng¹

Affiliation:

1. School of Petrochemical Engineering, Liaoning Petrochemical University, Fushun, Liaoning 113001, China

2. College of Chemistry and Chemical Engineering, China University of Petroleum (East China), Qingdao, Shandong 266580, China

3. College of Petroleum Engineering, Liaoning Petrochemical University, Fushun, Liaoning 113001, China

Funder

Liaoning Revitalization Talents Program

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.3c03762

Reference62 articles.

1. Investigation on the efficiency of corrosion inhibitor in CO2 corrosion of carbon steel in the presence of iron carbonate scale

2. Film former corrosion inhibitors for oil and gas pipelines - A technical review

3. Observation and analysis of pseudopassive film on 6.5%Cr steel in CO 2 corrosion environment

4. In-depth insight into the inhibition mechanism of the modified and combined amino acids corrosion inhibitors: “intramolecular synergism” vs. “intermolecular synergism”

5. Corrosion Inhibitors in the Oil and Gas Industry

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