Impact of fermentation residues on the thermal, structural, and rheological properties of polyhydroxy(butyrate-co-valerate) produced from cheese whey and olive oil mill wastewater

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Impact of fermentation residues on the thermal, structural, and rheological properties of polyhydroxy(butyrate-co-valerate) produced from cheese whey and olive oil mill wastewater

Autor(es)

Machado, Diogo Oliveira, Catarina S. S. Gouveia, Ana R. Reis, Maria A. M. Campanari, Sabrina Villano, Marianna Majone, Mauro

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JAPS SLAP 2016.pdf (1.42 MB)

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IPC - Artigos em revistas científicas internacionais com arbitragem | Articles in peer-reviewed international scientific journals

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