Uv0 non - fatty foods - determination of dithiocarbamate and thiuram disulfide residues - part 3 : uv spectrometric xanthogenate method 非含脂食品.二硫代氨基甲酸盐和秋兰坶脱硫残留物的测定.第3部分:紫外
2.
Tetraethyl thiuram disulfide was synthesized one step from diethylamine and carbon bisulfide with hydrogen peroxide ( 27 . 5 % ) as oxidant 摘要以二乙胺和二硫化碳为原料，经双氧水( 27 . 5 % )氧化，一步合成了四乙基秋兰姆化二硫。
