Effect of various carboxylic acids on glycine crystallization

What is it about?

This study aimed to investigate the effects of acetic, tartaric, and citric acid on the phase transformation of Gly. Furthermore, both the qualitative and quantitative determination of the particle shape parameters were carried out, which are important to produce high‐quality products with desirable properties. In the present study, the thermal properties of the Gly crystals were also investigated in detail.

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