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Autor:
Vladimir A. Shipelin, Ekaterina A. Skiba, Vera V. Budaeva, Antonina A. Shumakova, Eleonora N. Trushina, Oksana K. Mustafina, Yuliya M. Markova, Nikolay A. Riger, Ivan V. Gmoshinski, Svetlana A. Sheveleva, Sergey A. Khotimchenko, Dmitry B. Nikityuk
Publikováno v:
Nanomaterials, Vol 14, Iss 20, p 1678 (2024)
Bacterial nanocellulose (BNC) is considered a promising alternative to microcrystalline cellulose, as well as an ingredient in low-calorie dietary products. However, the risks of BNC when consumed with food are not well characterized. The aim of this
Externí odkaz:
https://doaj.org/article/74d7db3bc1454cd08e51b6999b13c647