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Preparation of chromium and sulfur single and co-doped TiO2 nanostructures for efficient photoelectrochemical water splitting: effect of aliphatic alcohols on their activity
Preparation of chromium and sulfur single and co-doped TiO2 nanostructures for efficient photoelectrochemical water splitting: effect of aliphatic alcohols on their activity
The Effect of Nitrogen and Oxygen Dopants on the Morphology and Microstructure of Zinc Oxide Nanoparticles Incorporated Electrospun Poly(acrylonitrile) Based Activated Carbon Nanofibers
Modification of copper electrode with copper nanoparticles@ reduced graphene oxide-Nile blue and its application in electrochemical CO2 conversion
Modification of copper electrode with copper nanoparticles@ reduced graphene oxide-Nile blue and its application in electrochemical CO2 conversion
Modification of copper electrode with copper nanoparticles@ reduced graphene oxide-Nile blue and its application in electrochemical CO2 conversion
Intensification of auxetic effect in high stiffness auxetic yarns with potential application as the reinforcing element of composite
Intensification of auxetic effect in high stiffness auxetic yarns with potential application as the reinforcing element of composite
Intensification of auxetic effect in high stiffness auxetic yarns with potential application as the reinforcing element of composite
Intensification of auxetic effect in high stiffness auxetic yarns with potential application as the reinforcing element of composite
Biodegradation evaluation of poly (lactic acid) for stent application: Role of mechanical tension and temperature
Biodegradation evaluation of poly (lactic acid) for stent application: Role of mechanical tension and temperature
Biodegradation evaluation of poly (lactic acid) for stent application: Role of mechanical tension and temperature
Effects of Foliar Applications of Zinc in the Forms of Free Mineral or Amino Acid Complexed on Qualitative Characteristics of Olive Oil
Effects of Foliar Applications of Zinc in the Forms of Free Mineral or Amino Acid Complexed on Qualitative Characteristics of Olive Oil