From Lactose to Alkyl Galactoside Fatty Acid Esters as Non-Ionic Biosurfactants: A Two-Step Enzymatic Approach to Cheese Whey Valorization.

Autor: Semproli R; Department of Drug Sciences, University of Pavia, Viale Taramelli 12, Pavia, I-27100, Italy., Simona Robescu M; Department of Drug Sciences, University of Pavia, Viale Taramelli 12, Pavia, I-27100, Italy., Sangiorgio S; Department of Chemistry, University of Milano, Via Golgi 19, Milano, I-20133, Italy., Pargoletti E; Department of Chemistry, University of Milano, Via Golgi 19, Milano, I-20133, Italy., Bavaro T; Department of Drug Sciences, University of Pavia, Viale Taramelli 12, Pavia, I-27100, Italy., Rabuffetti M; Department of Chemistry, University of Milano, Via Golgi 19, Milano, I-20133, Italy., Cappelletti G; Department of Chemistry, University of Milano, Via Golgi 19, Milano, I-20133, Italy., Speranza G; Department of Chemistry, University of Milano, Via Golgi 19, Milano, I-20133, Italy., Ubiali D; Department of Drug Sciences, University of Pavia, Viale Taramelli 12, Pavia, I-27100, Italy.

Publikováno v: ChemPlusChem [Chempluschem] 2023 Jan; Vol. 88 (1), pp. e202200331.