อ้างอิง ของ กลีเซอรอล

  1. 1 2 3 "NIOSH Pocket Guide to Chemical Hazards #0302". National Institute for Occupational Safety and Health (NIOSH).
  2. ↑ "glycerin_msds".
  3. ↑ Segur, J. B.; Oberstar, H. E. (1951). "Viscosity of Glycerol and Its Aqueous Solutions". Industrial & Engineering Chemistry. 43 (9): 2117–2120. doi:10.1021/ie50501a040.
  4. ↑ "Glycerol, Reagent ACS - MSDS" (PDF). West Liberty University. สืบค้นเมื่อ December 1, 2019.
  5. ↑ "Glycerine - CAMEO Chemicals". National Oceanic and Atmospheric Administration. สืบค้นเมื่อ December 1, 2019.
  6. ↑ Carl Wilhelm Scheele (1783) "Rön beträffande ett särskilt Socker-Ämne uti exprimerade Oljor och Fettmor" (Findings concerning a particular sweet substance in expressed oils and fatty substances), Kongliga Vetenskaps Academiens Nya Handlingar (New Proceedings of the Royal Academy of Science), 4 : 324-329.
  7. ↑ "Glycerol". Britannica. สืบค้นเมื่อ December 1, 2019.
  8. ↑ Christoph, Ralf; Schmidt, Bernd; Steinberner, Udo; Dilla, Wolfgang; Karinen, Reetta (2006). "Glycerol". Ullmann's Encyclopedia of Industrial Chemistry. Ullmann's Encyclopedia of Industrial Chemistry. doi:10.1002/14356007.a12_477.pub2. ISBN 3527306730.
  9. ↑ "Glucose Can Be Synthesized from Noncarbohydrate Precursors". National Library of Medicine - National Institutes of Health. สืบค้นเมื่อ December 1, 2019.
  10. ↑ "Glycerol: Properties and Production" (PDF). Semantic Scholar. สืบค้นเมื่อ December 1, 2019.
  11. ↑ "Glycerine, Lab Grade - MSDS" (PDF). Fisher Scientific. สืบค้นเมื่อ December 1, 2019.
  12. ↑ "Re‐evaluation of glycerol (E 422) as a food additive". European Food Safety Authority. March 15, 2017. สืบค้นเมื่อ December 1, 2019.
  13. ↑ "Glycerine: an overview" (PDF). ACI Science. สืบค้นเมื่อ December 1, 2019.

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