Study of the synergistic effects of salinity, pH, and temperature on the surface-active properties of biosurfactants produced by Lactobacillus pentosus.

No abstract is available for this paper.

• Publication year

  2012

• Venue

  Journal of Agricultural and Food Chemistry

• Publication date

  2012-01-26

• Fields of study

  Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1021/jf205095dPMID 22239611
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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