From waste cooking oil to oxygen-rich onion-like nanocarbons for the removal of hexavalent chromium from aqueous solutions
Vegetable cooking oil is used in domestic and commercial kitchens owing to its ability to modify and enhance the taste of the food through the frying process. However, as the oil is used through several frying cycles, it changes colour to dark brown and acquires an unpleasant smell. At this point,...
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| Principais autores: | , , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Academy of Science of South Africa
2023-09-01
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| Serier: | South African Journal of Science |
| Fag: | |
| Online adgang: | https://sajs.co.za/article/view/14006 |
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