Changes in color and carbon groups of gum rosin under heat were investigated by CIE system L *a *b * and X ray photoelectron spectroscopy(XPS).

 
  • 用CIE色度系統L a b 值和X 射線(xiàn)光電子能譜儀測定了松香顏色和含碳基團隨熱處理溫度與時(shí)間的變化。
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