Surfactin from Bacillus subtilis displays promising characteristics as O/W-emulsifier for food formulations
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Title
Surfactin from Bacillus subtilis displays promising characteristics as O/W-emulsifier for food formulations
Authors
Keywords
Bacillus subtilis, Lipopeptide, Surfactin, Biosurfactant, Emulsifier, Food formulation
Journal
COLLOIDS AND SURFACES B-BIOINTERFACES
Volume 203, Issue -, Pages 111749
Publisher
Elsevier BV
Online
2021-04-07
DOI
10.1016/j.colsurfb.2021.111749
References
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