Impact of fermentation residues on the thermal, structural, and rheological properties of polyhydroxy(butyrate-co-valerate) produced from cheese whey and olive oil mill wastewater

Loic Hilliou*, Diogo Machado, Catarina S. S. Oliveira, Ana R. Gouveia, Maria A.M. Reis, Sabrina Campanari, Marianna Villano, Mauro Majone

*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

23 Citations (Scopus)

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Food Science

Chemical Engineering