Data | Título | Autor(es) | Tipo | Acesso |
2014 | Impact of fermentation residues on the rheological and structural properties of PHBV produced from cheese whey and olive mills wastewaters | Hilliou, L.; Machado, Diogo; Covas, J. A., et al. | Resumo em ata de conferência | Acesso restrito UMinho |
13-Set-2014 | Impact of fermentation residues on the rheological and structural properties of PHBV produced from cheese whey and olive mills wastewaters | Hilliou, L.; Machado, Diogo; Covas, J. A., et al. | Comunicação oral | Acesso restrito UMinho |
2016 | 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 | Hilliou, L.; Machado, Diogo; Oliveira, Catarina S. S., et al. | Artigo | Acesso restrito UMinho |
2014 | PHA obtained from mixed microbial cultures fed with food industry by-products : thermorheological characteristics and benchmarking with commercial PHA | Cunha, Mara; Oliveira, Catarina S. S.; Duque, F., et al. | Resumo em ata de conferência | Acesso restrito UMinho |