化学
微波食品加热
微波化学
有机合成
组合化学
有机化学
生化工程
微波辐射
电信
催化作用
计算机科学
工程类
作者
R. J. GIGUERE,Terry Bray,Scott M. Duncan,George Majetich
标识
DOI:10.1016/s0040-4039(00)85103-5
摘要
Commercial microwave ovens have been safely used to dramatically reduce the reaction times (at comparable yield) of Diels-Alder, Claisen, and ene reactions. Significant solvent effects were also observed.
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