Characteristics of activated carbons prepared from pistachio-nut shells by physical activation.

MLA

Yang, Ting, and Aik Chong Lua. “Characteristics of Activated Carbons Prepared from Pistachio-Nut Shells by Physical Activation.” Journal of Colloid and Interface Science, vol. 267, no. 2, Nov. 2003, pp. 408–17. EBSCOhost, https://doi.org/10.1016/s0021-9797(03)00689-1.

APA

Yang, T., & Lua, A. C. (2003). Characteristics of activated carbons prepared from pistachio-nut shells by physical activation. Journal of Colloid and Interface Science, 267(2), 408–417. https://doi.org/10.1016/s0021-9797(03)00689-1

Chicago

Yang, Ting, and Aik Chong Lua. 2003. “Characteristics of Activated Carbons Prepared from Pistachio-Nut Shells by Physical Activation.” Journal of Colloid and Interface Science 267 (2): 408–17. doi:10.1016/s0021-9797(03)00689-1.