Green Chemistry

A clean enzymatic process for producing flavour esters by direct esterification in switchable ionic liquid/solid phases

P Lozano, JM Bernal, A Navarro

文献索引：Green Chemistry, , vol. 14, # 11 p. 3026 - 3033

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被引用次数: 31

摘要

... the structural organization of the solid [C 16 tma][NTf 2 ] net (green) with hydrophobic ... of molecules into the IL network causes changes in their physical–chemical properties, and ... as well as the corresponding phase transitions, and concludes that the free volume increases with ...