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机译:比较柠檬酸和乙酸作为酸性食品模拟物对AISI 201不锈钢中合金成分释放的影响
KTH Royal Institute of Technology, School of Chemical Science and Engineering, Department of Chemistry, Division of Surface and Corrosion Science, Kristinas v. 51, 100 44 Stockholm, Sweden;
KTH Royal Institute of Technology, School of Chemical Science and Engineering, Department of Chemistry, Division of Surface and Corrosion Science, Kristinas v. 51, 100 44 Stockholm, Sweden;
KTH Royal Institute of Technology, School of Chemical Science and Engineering, Department of Chemistry, Division of Surface and Corrosion Science, Kristinas v. 51, 100 44 Stockholm, Sweden;
Austenitic stainless steel; Food contact; CoE protocol; Test guideline; Complexation; Metal release; Surface oxide;
机译:低温渗碳对AISI316L奥氏体不锈钢在乙酸中释放金属的影响
机译:含氯离子水溶液中食品级铁素体不锈钢AISI-430的无源膜和凹坑形成的电化学,表面分析和光谱研究
机译:柠檬酸对不锈钢金属释放的影响
机译:用电化学技术对低镍AISI 202和常规AISI 304不锈钢腐蚀行为的比较研究
机译:研究八种番茄中的α-酮酸,氨基酸和柠檬酸及其在加工过程中的变化。
机译:重新评估乙酸乳酸柠檬酸酒石酸单糖苷和二乙酰甘氨酸单甘油和脂肪酸甘油三酯的混合醋酸和酒石酸酯(E 472A-F)作为食品添加剂
机译:比较柠檬酸和乙酸作为酸性食品模拟物对AISI 201不锈钢中合金成分释放的影响