Pyrolysis Product Evolution Characteristics of Bio-Ferment Residue Using Thermogravimetric Analysis, Fourier Transform Infrared Spectroscopy, and Mass Spectrometry
Crossref DOI link: https://doi.org/10.1007/s10812-015-0054-7
Published Online: 2015-01-15
Published Print: 2015-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Du, Y.
Jiang, X.
Ma, X.
Liu, X.
Lv, G.
Jin, Y.
Wang, F.
Chi, Y.
Yan, J.
Text and Data Mining valid from 2015-01-01