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Autor:
Diego Mauricio Sánchez-Osorno, Sandra L. Amaya-Bustos, Carlos Molina-Ramírez, María Camila López-Jaramillo, Julián Paul Martínez-Galán
Publikováno v:
Polymers, Vol 16, Iss 21, p 2961 (2024)
Bacterial nanocellulose has been commonly used as a gelling or stabilizing agent in the food industry and as an excipient in pharmacology. However, due to its physical and chemical properties, such as its high degradation temperature and the ease wit
Externí odkaz:
https://doaj.org/article/ab44d5f96b974fe69c6bdc1ee02383e5
