Causes of emulsion formation during solvent extraction of fermentation broths and its reduction by surfactants
Open Access
- 15 April 1990
- journal article
- review article
- Published by Wiley in Biotechnology & Bioengineering
- Vol. 35 (9) , 948-950
- https://doi.org/10.1002/bit.260350913
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Influence of impeller speed upon the pullulan fermentationBiotechnology Letters, 1987
- Protein‐stabilized foams and emulsionsC R C Critical Reviews in Food Science and Nutrition, 1981
- The application of monolayer techniques to a study of protein-surfactant interactionJournal of Colloid and Interface Science, 1968