Cite
HARVARD Citation
Semproli, R. et al. (2023). From Lactose to Alkyl Galactoside Fatty Acid Esters as Non‐Ionic Biosurfactants: A Two‐Step Enzymatic Approach to Cheese Whey Valorization. ChemPlusChem. 88 (1), p. n/a. [Online].
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Semproli, R. et al. (2023). From Lactose to Alkyl Galactoside Fatty Acid Esters as Non‐Ionic Biosurfactants: A Two‐Step Enzymatic Approach to Cheese Whey Valorization. ChemPlusChem. 88 (1), p. n/a. [Online].