Spectroscopic characterization and evaluation of tender Theobroma cacao pod extract as ecofriendly inhibitor for mild steel in 1 M HCl
Crossref DOI link: https://doi.org/10.1007/s11164-021-04572-x
Published Online: 2021-09-14
Published Print: 2021-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Pernaje, Shwethambika
Bhat, Ishwara J.
Maddani, Mahagundappa R.
Text and Data Mining valid from 2021-09-14
Version of Record valid from 2021-09-14
Article History
Received: 4 March 2021
Accepted: 16 August 2021
First Online: 14 September 2021