Structure and Thermal Stability of Dichain Sugar Surfactants at the Solid/Water Interface Studied by Sum-Frequency Vibrational Spectroscopy
- 28 January 1999
- journal article
- research article
- Published by American Chemical Society (ACS) in Langmuir
- Vol. 15 (5) , 1817-1828
- https://doi.org/10.1021/la981276b
Abstract
No abstract availableKeywords
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