The relation between the gelation ability of products and the structures of different kinds of poly alcohol were studied, also the effects of aromatic aldehydes with different substituent position should be focused on.
发现多元醇的结构对缩醛化合物的凝胶性能的影响很显著,苯环上的取代基的位置对山梨醇缩醛化合物的凝胶性能也有一定影响。
参考来源 - 缩醛类凝胶因子的合成·2,447,543篇论文数据，部分数据来源于NoteExpress
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