MELs are created up of mannose and fatty acid and will be even further categorised determined by the hydrophobic chain size, degree of saturation, and acetylation at positions C4 and C6 of your monosaccharide [seventy one]. The quality of the rhamnolipids is continually monitored during manufacturing. The turbidity of your https://bio-surfactant75283.thelateblog.com/32786604/mono-rhamnolipid-secrets