Celluloses as Food Ingredients/Additives: Is There a Room for Bnc?

AuthID
 P-00M-T2H
6
Author(s)
Leal, M
·
Martins, D
·
Fontão, A
·
Cristina Rodrigues, A
·
Tipo de Documento
Book Chapter
Year published
2016
Publicado
in Bacterial Nanocellulose: From Biotechnology to Bio-Economy
Páginas: 123-133
Indexing
Scopus®
Crossref®16
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85019299240
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