The Effect of Caramelization and Carbonization Temperatures toward Structural Properties of Mesoporous Carbon from Fructose with Zinc Borosilicate Activator
Tutik Setianingsih(1*), Indriana Kartini(2), Yateman Arryanto(3)
(1) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Brawijaya University, Jl. Veteran Malang 65145
(2) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara, Yogyakarta 55281
(3) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara, Yogyakarta 55281
(*) Corresponding Author
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DOI: https://doi.org/10.22146/ijc.21236
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