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Effects of Fermentation Residues on the Melt Processability and Thermomechanical Degradation of Phbv Produced from Cheese Whey Using Mixed Microbial Cultures

AuthID
P-00K-BT2

Author(s)

Hilliou, L

Document Type

Article

Year published

2016

Published

in POLYMER DEGRADATION AND STABILITY, ISSN: 0141-3910

Volume: 128, Pages: 269-277 (9)

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Publication Identifiers

DOI: 10.1016/j.polymdegradstab.2016.03.031

Scopus: 2-s2.0-84962439107

Wos: WOS:000376786400032

Source Identifiers

ISSN: 0141-3910

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Effects of Fermentation Residues on the Melt Processability and Thermomechanical Degradation of Phbv Produced from Cheese Whey Using Mixed Microbial Cultures

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Effects of Fermentation Residues on the Melt Processability and Thermomechanical Degradation of Phbv Produced from Cheese Whey Using Mixed Microbial Cultures

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