Enhancement of the fermentation process and properties of bacterial cellulose: a review
Crossref DOI link: https://doi.org/10.1007/s10570-015-0802-0
Published Online: 2015-11-18
Published Print: 2016-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Campano, Cristina
Balea, Ana
Blanco, Angeles
Negro, Carlos
Funding for this research was provided by:
Ministerio de EconomÃa y Competitividad (ES) (BES-2014-068177)
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