Characterization of nano-silica vegetable grease with diffusing wave spectroscopy DWS and Raman spectroscopy

The diffusing wave spectroscopy (DWS) method made it possible to identify changes in the dynamics of the free movement of particles in the grease under the influence of temperature, which changed the viscoelastic properties of the grease. Changes in the parameters determined by DWS method influenced...

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Detalles Bibliográficos
Autores principales: Drabik, Jolanta, Kozdrach, Rafal, Szczerek, Marian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10624914/
https://www.ncbi.nlm.nih.gov/pubmed/37923748
http://dx.doi.org/10.1038/s41598-023-45669-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10624914/
https://www.ncbi.nlm.nih.gov/pubmed/37923748
http://dx.doi.org/10.1038/s41598-023-45669-0

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