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 Artigo Académico uri icon

autores

  • C. Moura
  • Hilliou, L.
  • Villano, Marianna
  • Machado, D.
  • Majone, Mauro
  • Hilliou, L.
  • Oliveira, C.S.S.
  • Diogo Machado
  • Gouveia, A.R.
  • Catarina S.S. Oliveira
  • Reis, M.A.M.
  • Campanari, S.
  • Gouveia, Ana
  • Maria A.M. Reis
  • Villano, M.
  • Campanari, Sabrina
  • Majone, M.

data de publicação

  • janeiro 1, 2016