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

Rothe, R., Antonietti, M., & Fechler, N. (2017). The bakery of high-end sorption carbons: sugar–urea doughs as processable precursors for functional carbons. Journal of Materials Chemistry A, 5(31), 16352-16358. doi:10.1039/C7TA02052J.

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Item Permalink: http://hdl.handle.net/11858/00-001M-0000-002D-41B8-3 Version Permalink: http://hdl.handle.net/21.11116/0000-0000-56A5-5
Genre: Journal Article

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 Creators:
Rothe, Regina1, Author              
Antonietti, Markus2, Author              
Fechler, Nina3, Author              
Affiliations:
1Kolloidchemie, Max Planck Institute of Colloids and Interfaces, Max Planck Society, ou_1863288              
2Markus Antonietti, Kolloidchemie, Max Planck Institute of Colloids and Interfaces, Max Planck Society, ou_1863321              
3Nina Fechler, Kolloidchemie, Max Planck Institute of Colloids and Interfaces, Max Planck Society, ou_2173643              

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Free keywords: Open Access
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 Dates: 2017-05-052017-08-21
 Publication Status: Published in print
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 Identifiers: DOI: 10.1039/C7TA02052J
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Title: Journal of Materials Chemistry A
  Abbreviation : J. Mater. Chem. A
Source Genre: Journal
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Publ. Info: Cambridge, UK : Royal Society of Chemistry
Pages: - Volume / Issue: 5 (31) Sequence Number: - Start / End Page: 16352 - 16358 Identifier: ISSN: 2050-7488