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The bakery of high-end sorption carbons: Sugars-urea doughs as processable precursors for functional carbons

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Rothe,  Regina
Kolloidchemie, Max Planck Institute of Colloids and Interfaces, Max Planck Society;

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Antonietti,  Markus
Markus Antonietti, Kolloidchemie, Max Planck Institute of Colloids and Interfaces, Max Planck Society;

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Fechler,  Nina
Nina Fechler, Kolloidchemie, Max Planck Institute of Colloids and Interfaces, Max Planck Society;

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Citation

Rothe, R., Antonietti, M., & Fechler, N. (2017). The bakery of high-end sorption carbons: Sugars-urea doughs as processable precursors for functional carbons. Journal of Materials Chemistry A. doi:10.1039/C7TA02052J.


Cite as: https://hdl.handle.net/11858/00-001M-0000-002D-41B8-3
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