Effect of different alcohols, gelatinizing times, calcination and microwave on characteristics of TiO2 nanoparticles synthesized by sol–gel method
Crossref DOI link: https://doi.org/10.1007/s40094-017-0240-5
Published Online: 2017-02-18
Published Print: 2017-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bahar, Mahmoud
Mozaffari, Masoud
Esmaeili, Sahar
License valid from 2017-02-18