Effects of Anchovy, Mussel, and Shrimp Powders on the Flame Retardancy of Bacterial Cellulose
This study aims to fabricate bacterial cellulose with improved flame retardancy by applying anchovy, mussel, and shrimp powders. The elemental analysis confirmed that raw marine powders contained nitrogen and sulfur elements which could play important roles in enhancing the flame retardancy of bacte...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
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| Series: | Journal of Natural Fibers |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/15440478.2024.2415963 |
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