Study of the synergistic effects of salinity, pH, and temperature on the surface-active properties of biosurfactants produced by Lactobacillus pentosus

  1. Vecino Bello, X.
  2. Devesa-Rey, R.
  3. Cruz, J.M.
  4. Moldes, A.B.
Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Ano de publicación: 2012

Volume: 60

Número: 5

Páxinas: 1258-1265

Tipo: Artigo

DOI: 10.1021/JF205095D GOOGLE SCHOLAR

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus