CONSTANT, E. J.; WATSON, M. Strength of Bacterial Nanocellulose Based on Type of Saccharide Present During Formation. Proceedings of the West Virginia Academy of Science, [S. l.], v. 92, n. 1, 2020. DOI: 10.55632/pwvas.v92i1.691. Disponível em: https://pwvas.org/index.php/pwvas/article/view/691. Acesso em: 8 may. 2024.