{"title":"多糖作为凝点抑制剂","authors":"A. M. El-Soll","doi":"10.15242/iie.e0314585","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":23851,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Chemical and Molecular Engineering","volume":"2013 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2014-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Polysaccharides as Pour Point Depressants\",\"authors\":\"A. M. El-Soll\",\"doi\":\"10.15242/iie.e0314585\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":23851,\"journal\":{\"name\":\"World Academy of Science, Engineering and Technology, International Journal of Chemical and Molecular Engineering\",\"volume\":\"2013 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2014-10-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"World Academy of Science, Engineering and Technology, International Journal of Chemical and Molecular Engineering\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.15242/iie.e0314585\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"World Academy of Science, Engineering and Technology, International Journal of Chemical and Molecular Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15242/iie.e0314585","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}