[1]
Ping chen. Fragrance Flavour and Cosmetic, 2005, (1)19-21(In Chinese).
Google Scholar
[2]
Hongdong Liang, Guodong Situ. Journal of Maoming University, 2008, 18(6): 27-32(In Chinese).
Google Scholar
[3]
Zekai Lu, Wanren Zhu. Chinese Journal of Organic Chemistry, 2000, 20(5): 819-821(In Chinese).
Google Scholar
[4]
Mei Xu, Hongpeng Li, Ping Chen. Chemistry and Bioengineering, 2005, (10): 12-13(In Chinese).
Google Scholar
[5]
Fujuan zhang, Muwen Li, Xuefeng Wang. Hebei Chemical Engineering and Industry, 2006, 29(9): 26-26(In Chinese).
Google Scholar
[6]
P. Sharma, S. Vyas, A. Patel. Journal of Molecular Catalysis A: Chemical. 2004, 214(2): 281-286.
Google Scholar
[7]
Enbo Wang, Yingbo Duan, Yuan Feng Zhang. Chinese Journal of Catalysis. 1993, 14(2): 147-149(In Chinese).
Google Scholar
[8]
L. Pizzio, G. Romanelli, P. V~quez, Applied Catalysis A: General. 2006, 308: 153-160.
Google Scholar
[9]
Hua Yuan, Lixia Wang, Mei Xu, et al. Journal of Hebei Normal University, 2011, 35(6): 602-604(In Chinese).
Google Scholar
[10]
Sigui Zhang. Practical Manual of Fine Chemicals (Organic Volume), Chemical Industry Press, Chinese 1996, p.205.
Google Scholar
[11]
Guanting Ling, Yiyun Wang, Shuchao Tang. Manual of food additive (II), Chemical Industry Press, Chinese 1996, p.224.
Google Scholar
[12]
Min Fang, Nan Lv, Yuhe Wang, et al. Natural Science Journal of Harbin Normal University, 2003, 16(5): 58-61(In Chinese).
Google Scholar
[13]
Jun Hong, Xingdong Wang. Natural Science Journal of Harbin Normal University, 2007, (3): 68-70(In Chinese).
Google Scholar
[14]
Shili Yang, Fumin Wang, Fayou Tang. Journal of Weinan Teachers College, 2003, 15(2): 41-44(In Chinese).
Google Scholar