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

AuthID
 P-00G-Q2A
8
Author(s)
Gouveia, AR
·
Campanari, S
·
Villano, M
·
Majone, M
Document Type
Article
Year published
2016
Published
in JOURNAL OF APPLIED POLYMER SCIENCE, ISSN: 0021-8995
Volume: 133, Issue: 2, Pages: n/a-n/a (11)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84944155546
Wos: WOS:000362908900029
Source Identifiers
ISSN: 0021-8995
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