Effects of Fermentation Residues on the Melt Processability and Thermomechanical Degradation of Phbv Produced from Cheese Whey Using Mixed Microbial Cultures

AuthID
 P-00K-BT2
7
Author(s)
Document Type
Article
Year published
2016
Published
in POLYMER DEGRADATION AND STABILITY, ISSN: 0141-3910
Volume: 128, Pages: 269-277 (9)
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Wos®
Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84962439107
Wos: WOS:000376786400032
Source Identifiers
ISSN: 0141-3910
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