Oxidative decolourisation of food dye, quinoline yellow in the presence of sodium hydroxide and in hydrochloric acid catalyzed by h+: A kinetic and mechanistic approach

Karl, Jalkanen J. (2018) Oxidative decolourisation of food dye, quinoline yellow in the presence of sodium hydroxide and in hydrochloric acid catalyzed by h+: A kinetic and mechanistic approach. Current Physical Chemistry, 8 (1). ISSN 1877-9476

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Official URL: https://doi.org/10.2174/187794680801180423154423
Item Type: Article
Subjects: C Chemical Science > Chemistry
Divisions: PG Centre Mandya > Chemistry
Depositing User: Manjula P Library Assistant
Date Deposited: 13 Aug 2019 07:43
Last Modified: 13 Aug 2019 07:43
URI: http://eprints.uni-mysore.ac.in/id/eprint/6318

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