Use of ultrasonic energy for enhancing the dyeing performances of polyamide fibers with olive vegetable water

Title
Use of ultrasonic energy for enhancing the dyeing performances of polyamide fibers with olive vegetable water
Authors
Keywords
The olive vegetable water, Polyphenols, HPLC analysis, Ultrasound dyeing, Polyamide fibers, Fastness properties
Journal
FIBERS AND POLYMERS
Volume 16, Issue 7, Pages 1506-1511
Publisher
Springer Nature
Online
2015-07-27
DOI
10.1007/s12221-015-4931-8

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