Surfactin from Bacillus subtilis displays promising characteristics as O/W-emulsifier for food formulations
出版年份 2021 全文链接
标题
Surfactin from Bacillus subtilis displays promising characteristics as O/W-emulsifier for food formulations
作者
关键词
Bacillus subtilis, Lipopeptide, Surfactin, Biosurfactant, Emulsifier, Food formulation
出版物
COLLOIDS AND SURFACES B-BIOINTERFACES
Volume 203, Issue -, Pages 111749
出版商
Elsevier BV
发表日期
2021-04-07
DOI
10.1016/j.colsurfb.2021.111749
参考文献
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