Removal of methylene blue from aqueous solutions using a solid residue of the apple juice industry: Full factorial design, equilibrium, thermodynamics and kinetics aspects

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作者：
Bonetto, L.R. [1 ]
Crespo, J.S. [1 ]
Guégan, R. [2 ,3 ]
Esteves, V.I. [4 ]
Giovanela, M. [1 ]
机构：
[1] Área do Conhecimento de Ciências Exatas e Engenharias, Universidade de Caxias do Sul, Caxias do Sul,RS,95070-560, Brazil
[2] Institut des Sciences de la Terre d'Orléans, UMR 7327, CNRS-Université d'Orléans, 1A Rue de la Férollerie, Orléans Cedex 2,45071, France
[3] Faculty of Science and Engineering, Global Center for Science and Engineering, Waseda University, 3-4-1 Okubo, Shinjuku-ku, Tokyo,169-8555, Japan
[4] Department of Chemistry and Centre for Environmental and Marine Studies (CESAM), University of Aveiro, Campus de Santiago, Aveiro,3810-193, Portugal
来源：
Journal of Molecular Structure | 2022年 / 1224卷
关键词：
Chemical analysis - Gas adsorption - Costs - Fruits - Nuclear magnetic resonance spectroscopy - Dyes - Aromatic compounds - Fourier transform infrared spectroscopy - Kinetics - pH - Fruit juices;
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