Tartaric acid in red wine as one of the key factors to induce superconductivity in FeTe0.8S0.2

Keita Deguchi; Tohru Okuda; Hiroshi Hara; Satoshi Demura; Tohru Watanabe; Hiroyuki Okazaki; Masaya Fujioka; Saleem James Denholme; Toshinori Ozaki; Takahide Yamaguchi; Hiroyuki Takeya; Fumie Saito; Masashi Hisamoto; Yoshihiko Takano; Keita Deguchi; Tohru Okuda; Hiroshi Hara; Satoshi Demura; Tohru Watanabe; Hiroyuki Okazaki; Masaya Fujioka; Saleem James Denholme; Toshinori Ozaki; Takahide Yamaguchi; Hiroyuki Takeya; Fumie Saito; Masashi Hisamoto; Yoshihiko Takano

doi:10.1016/j.physc.2013.02.001

Tartaric acid in red wine as one of the key factors to induce superconductivity in FeTe0.8S0.2

Keita Deguchi, Tohru Okuda, Hiroshi Hara, Satoshi Demura, Tohru Watanabe, Hiroyuki Okazaki, Masaya Fujioka, Saleem James Denholme, Toshinori Ozaki, Takahide Yamaguchi, Hiroyuki Takeya, Fumie Saito, Masashi Hisamoto, Yoshihiko Takano.

Physica C: Superconductivity 487 16-18. 2013.

https://doi.org/10.1016/j.physc.2013.02.001

NIMS author(s)

Fulltext and dataset(s) on Materials Data Repository (MDR)

Created at: 2016-05-24 17:03:59 +0900Updated at: 2024-05-01 06:42:46 +0900