%0 Journal Article
%T Preparation and Characterization of Activated Carbons from Bitter Kola (Garcinia kola) Nut Shells by Chemical Activation Method Using H3PO4; KOH and ZnCl2
%A Anagho Solomon Gabche
%A Doungmo Giscard
%A Kuete Tiotsop Idris-Hermann
%A Tchuifon Tchuifon Donald Raoul
%J Journal Information: ISSN: 2456-706X Frequency: Journal DOI: Peer-review model: Digital Archiving: (ISSN: 2456-706X) Disclaimer:
%D 2018
%R 10.9734/CSJI/2018/43411
%X (1) Dr. A. V. Raghu, Department of Food Technology, Centre for Emerging Technologies-Coordinator, School of Engineering Technology, Jain Global Campus, Jain University, India.
%U http://www.sciencedomain.org/abstract/26057