Biosynthesis of Antioxidant Xanthan Gum by Xanthomonas Campestris Using Substrates Added with Moist Olive Pomace

AuthID
 P-00Z-134
9
Author(s)
Crugeira, PJL
·
Almeida, HHS
·
Marcet, I
·
Rendueles, M
·
Pires, MG
·
Rafael, HM
·
Rodrigues, AIG
·
Santamaria-Echart, A
·
Tipo de Documento
Article
Year published
2023
Publicado
in FOOD AND BIOPRODUCTS PROCESSING, ISSN: 0960-3085
Volume: 141, Páginas: 210-218 (9)
Indexing
Wos®
Scopus®
Crossref®2
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85169929084
Wos: WOS:001096181800001
Source Identifiers
ISSN: 0960-3085
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