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	A combined experimental and theoretical study of the inhibition effect of three disulfide-based flavouring agents for copper corrosion in 0.5M sulfuric acid
	Tan, Bochuan[1]; Zhang, Shengtao[1]; Qiang, Yujie[1,2]; Guo, Lei[3]; Feng, Li[1]; Liao, Chaohui[1]; Xu, Yue[1]; Chen, Shijin[4]
	2018
卷号	526页码:268-280
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/3041226
专题	重庆大学
推荐引用方式 GB/T 7714	Tan, Bochuan[1],Zhang, Shengtao[1],Qiang, Yujie[1,2],et al. A combined experimental and theoretical study of the inhibition effect of three disulfide-based flavouring agents for copper corrosion in 0.5M sulfuric acid[J],2018,526:268-280.
APA	Tan, Bochuan[1].,Zhang, Shengtao[1].,Qiang, Yujie[1,2].,Guo, Lei[3].,Feng, Li[1].,...&Chen, Shijin[4].(2018).A combined experimental and theoretical study of the inhibition effect of three disulfide-based flavouring agents for copper corrosion in 0.5M sulfuric acid.,526,268-280.
MLA	Tan, Bochuan[1],et al."A combined experimental and theoretical study of the inhibition effect of three disulfide-based flavouring agents for copper corrosion in 0.5M sulfuric acid".526(2018):268-280.

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