The effects of the molar ratio of activated tapioca starch to maleic anhydride, the reaction temperature and reaction time on degree of substitution of esterified starch were examined.
讨论了活化木薯淀粉与马来酸酐的摩尔比、反应温度、反应时间对酯化淀粉取代度的影响。
The effects of the molar ratio of activated tapioca starch to maleic anhydride, the reaction temperature and reaction time on degree of substitution of esterified starch were examined.
讨论了活化木薯淀粉与马来酸酐的摩尔比、反应温度、反应时间对酯化淀粉取代度的影响。
应用推荐