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Performance evaluation of minimum quantity lubrication technique in grinding of AISI 202 stainless steel using nano-MoS2 with vegetable-based cutting fluid

Crossref DOI link: https://doi.org/10.1007/s00170-020-05840-7

Published Online: 2020-08-10

Published Print: 2020-09

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

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