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Volumn 36, Issue 6, 2003, Pages 716-719
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Dissociation properties of amino groups in the chitosan gel particles prepared by the suspension evaporation method
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Author keywords
Amino groups; Chitosan gel particles; Dissociation; Polymer network; Suspension evaporation method
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Indexed keywords
ACIDITY;
CARBOXYLIC ACIDS;
CROSSLINKING;
DISSOCIATION;
EVAPORATION;
GELATION;
HYDROCHLORIC ACID;
INTERPENETRATING POLYMER NETWORKS;
PH EFFECTS;
SOLUTIONS;
THERMAL EFFECTS;
TITRATION;
CHITOSAN GEL PARTICLES;
GELS;
AMINO ACID;
CHITOSAN;
EVAPORATION;
GEL;
INDUSTRIAL APPLICATION;
SUSPENSION;
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EID: 0041917335
PISSN: 00219592
EISSN: None
Source Type: Journal
DOI: 10.1252/jcej.36.716 Document Type: Article |
Times cited : (6)
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References (7)
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