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Volumn 133, Issue 2, 2016, Pages

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

Author keywords

biodegradable; biopolymers and renewable polymers; rheology; thermal properties

Indexed keywords

BIODEGRADABLE POLYMERS; BIOMOLECULES; BIOPOLYMERS; IMPURITIES; POLYMERS; PROPIONIC ACID; RECOVERY; RHEOLOGY; SHEAR THINNING; THERMODYNAMIC PROPERTIES; VISCOELASTICITY;

EID: 84944155546     PISSN: 00218995     EISSN: 10974628     Source Type: Journal    
DOI: 10.1002/app.42818     Document Type: Article
Times cited : (25)

References (43)


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.