HIGHLIGHTS
- who: Binbin Wang from the University of Bari Aldo Moro, Italy have published the article: Structural characterization and partial properties of dextran produced by Leuconostoc mesenteroides RSG7 from pepino, in the Journal: (JOURNAL)
- what: Dextran with all vegetable oils used in this study showed emulsion indices ranging from 37.59 u00b1 0.43 to 70.69 u00b1 0.67% and a gradual decrease toward 24, 48, and 72 h.
- how: The data were calculated with a calibration curve constructed by dextran standards (Mw=1152- 667800 Da Yuanye and Sigma). The 1 H NMR . . .
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