The Effect of Chain Length, Salts and Alcohols on the Critical Micelle Concentration
- 1 February 1953
- journal article
- Published by Oxford University Press (OUP) in Bulletin of the Chemical Society of Japan
- Vol. 26 (2) , 101-105
- https://doi.org/10.1246/bcsj.26.101
Abstract
No abstract availableKeywords
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