A comparison of partially acetylated nanocellulose, nanocrystalline cellulose, and nanoclay as fillers for high-performance polylactide nanocomposites

Jon Trifol Guzman, David Plackett, Cecile Sillard, Ole Hassager, Anders Egede Daugaard, Julien Bras, Peter Szabo

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Material Science

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Food Science