Effects of natural oils on foam collapse in bioprocesses

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dc.contributor.authorVardar-Sukan F.
dc.date.accessioned2019-10-27T09:02:25Z
dc.date.available2019-10-27T09:02:25Z
dc.date.issued1991
dc.departmentEge Üniversitesien_US
dc.description.abstractThe foam collapse and foam formation properties of four different simulated fermentation media were compared in the presence and absence of natural oils. It was found that optimum effective natural oil concentration resulting in optimum foam suppression did not always correspond with the optimum for foam collapse, nor the optimum for maximum foam collapse rate. © 1991 Kluwer Academic Publishers.en_US
dc.identifier.doi10.1007/BF01030460
dc.identifier.endpage112en_US
dc.identifier.issn0141-5492
dc.identifier.issn0141-5492en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage107en_US
dc.identifier.urihttps://doi.org/10.1007/BF01030460
dc.identifier.urihttps://hdl.handle.net/11454/28362
dc.identifier.volume13en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherKluwer Academic Publishersen_US
dc.relation.ispartofBiotechnology Lettersen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleEffects of natural oils on foam collapse in bioprocessesen_US
dc.typeArticleen_US

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