TRANSAMIDATION IN MELT-MIXED ALIPHATIC AND AROMATIC POLYAMIDES. II: MOLECULAR CHARACTERIZATION OF PA 46/PA 6I BLENDS AS A FUNCTION OF THE EXTRUSION TIME, EXTRUSION TEMPERATURE, AND BLEND COMPOSITION

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EERSELS K.L.L.; AERDTS A.M.; GROENINCKX G.

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Journal Paper

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Journal: MACROMOLECULES Year:1996 | Volume:29 | Issue:3 Page(s): 1046-1050

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Title

TRANSAMIDATION IN MELT-MIXED ALIPHATIC AND AROMATIC POLYAMIDES. II: MOLECULAR CHARACTERIZATION OF PA 46/PA 6I BLENDS AS A FUNCTION OF THE EXTRUSION TIME, EXTRUSION TEMPERATURE, AND BLEND COMPOSITION

Author(s)

EERSELS K.L.L. | AERDTS A.M. | GROENINCKX G. | Issue Writer Certificate

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Not Registered.

Abstract

Cites

MONTE CARLO TECHNIQUE TO SIMULATE AMIDE INTERCHANGE REACTIONS: AN IMPROVED MODEL OF PA6/PA66 BLENDING SYSTEM

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APA: Copy

EERSELS, K.L.L., AERDTS, A.M., & GROENINCKX, G.. (1996). TRANSAMIDATION IN MELT-MIXED ALIPHATIC AND AROMATIC POLYAMIDES. II: MOLECULAR CHARACTERIZATION OF PA 46/PA 6I BLENDS AS A FUNCTION OF THE EXTRUSION TIME, EXTRUSION TEMPERATURE, AND BLEND COMPOSITION. MACROMOLECULES, 29(3), 1046-1050. SID. https://sid.ir/paper/546757/en

Vancouver: Copy

EERSELS K.L.L., AERDTS A.M., GROENINCKX G.. TRANSAMIDATION IN MELT-MIXED ALIPHATIC AND AROMATIC POLYAMIDES. II: MOLECULAR CHARACTERIZATION OF PA 46/PA 6I BLENDS AS A FUNCTION OF THE EXTRUSION TIME, EXTRUSION TEMPERATURE, AND BLEND COMPOSITION. MACROMOLECULES[Internet]. 1996;29(3):1046-1050. Available from: https://sid.ir/paper/546757/en

IEEE: Copy

K.L.L. EERSELS, A.M. AERDTS, and G. GROENINCKX, “TRANSAMIDATION IN MELT-MIXED ALIPHATIC AND AROMATIC POLYAMIDES. II: MOLECULAR CHARACTERIZATION OF PA 46/PA 6I BLENDS AS A FUNCTION OF THE EXTRUSION TIME, EXTRUSION TEMPERATURE, AND BLEND COMPOSITION,” MACROMOLECULES, vol. 29, no. 3, pp. 1046–1050, 1996, [Online]. Available: https://sid.ir/paper/546757/en

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