Interactions of arabinogalactans with bacterial cellulose during its synthesis: Structure and physical properties

  1. Lin, D.
  2. Lopez-Sanchez, P.
  3. Gidley, M.J.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Ano de publicación: 2019

Volume: 96

Páxinas: 644-652

Tipo: Artigo

DOI: 10.1016/J.FOODHYD.2019.06.010 GOOGLE SCHOLAR
Fonte de datos: Scopus