مقالة · مجلة · 2020

Kinetic and Thermodynamic Study of Oxidative Decolourisation of a Typical Food Dye (Tartrazine) in an Aqueous Environment

Fatai OKEOLA, E. O. Odebunmi, MA Amoloye, Halimah Funmilayo Babamale, S. Thema, J.O. Abdulsalam

Journal of applied science and environmental management

• وصول مفتوح · ماسي

اقرأه10.4314/jasem.v24i6.12