Fabrication and characterization of starch-based nanocomposites reinforced with montmorillonite and cellulose nanofibers. (Record no. 29341733)

MARC details
000 -LEADER
fixed length control field 00886 a2200253 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250518022510.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 201902s 0 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 1879-1344
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.1016/j.carbpol.2019.01.051
Source of number or code doi
040 ## - CATALOGING SOURCE
Original cataloging agency NLM
Language of cataloging eng
Transcribing agency NLM
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Li, Jiali
264 #0 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Date of production, publication, distribution, manufacture, or copyright notice 20190211
245 00 - TITLE STATEMENT
Title Fabrication and characterization of starch-based nanocomposites reinforced with montmorillonite and cellulose nanofibers.
Medium [electronic resource]
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. Carbohydrate polymers
Date of publication, distribution, etc. Apr 2019
300 ## - PHYSICAL DESCRIPTION
Extent 429-436 p.
Other physical details digital
500 ## - GENERAL NOTE
General note Publication Type: Journal Article
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Zhou, Mi
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Cheng, Geng
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Cheng, Fei
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Lin, Yi
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Zhu, Pu-Xin
773 0# - HOST ITEM ENTRY
Title Carbohydrate polymers
Related parts vol. 210
-- p. 429-436
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://doi.org/10.1016/j.carbpol.2019.01.051">https://doi.org/10.1016/j.carbpol.2019.01.051</a>
Public note Available from publisher's website

No items available.