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.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Argitalpen urtea: 2012

Alea: 60

Zenbakia: 5

Orrialdeak: 1258-1265

Mota: Artikulua

DOI: 10.1021/JF205095D GOOGLE SCHOLAR
Datuen iturria: Scopus