Impact of fermentation residues on the rheological and structural properties of PHBV produced from cheese whey and olive mills wastewaters

FEDER funds through the program COMPETE (project PTDC/AGR-ALI/122741/2010), by Programa Operacional Regional do Norte (ON.2) through the project “Matepro – Optimizing Materials and Processes”, with reference NORTE-07-0124-FEDER- 000037, and by the Portuguese Foundation for Science FEDER funds through the program COMPETE (project PTDC/AGR-ALI/122741/2010), by Programa Operacional Regional do Norte (ON.2) through the project “Matepro – Optimizing Materials and Processes”, with reference NORTE-07-0124-FEDER- 000037, and by the Portuguese Foundation for Science FEDER funds through the program COMPETE (project PTDC/AGR-ALI/122741/2010), by Programa Operacional Regional do Norte (ON.2) through the project “Matepro – Optimizing Materials and Processes”, with reference NORTE-07-0124-FEDER- 000037, and by the Portuguese Foundation for Science FEDER funds through the program COMPETE (project PTDC/AGR-ALI/122741/2010), by Programa Operacional Regional do Norte (ON.2) through the project “Matepro – Optimizing Materials and Processes”, with reference NORTE-07-0124-FEDER- 000037, and by the Portuguese Foundation for Science