Effect of reaction time, temperature, starch to pyridine ratio, and starch to propionic anhydride on propionyl content and DS of PDAS (n = 3, mean ± SD).
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https://figshare.com/articles/dataset/Effect_of_reaction_time_temperature_starch_to_pyridine_ratio_and_starch_to_propionic_anhydride_on_propionyl_content_and_DS_of_PDAS_n_3_mean_SD_/21633883
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Effect of reaction time, temperature, starch to pyridine ratio, and starch to propionic anhydride on propionyl content and DS of PDAS (n = 3, mean ± SD).
创建时间：
2022-11-28
