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    Effects of Anchovy, Mussel, and Shrimp Powders on the Flame Retardancy of Bacterial Cellulose

    Effects of Anchovy, Mussel, and Shrimp Powders on the Flame Retardancy of Bacterial Cellulose by Hyunjin Kim, Juneyoung Minn, Hye Rim Kim

    Published 2024-12-01
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  2. 2
    Improved Flame Retardancy of Bacterial Cellulose Fabrics Treated Using the Plant-Based Materials Banana Peel, Beet, and Spinach

    Improved Flame Retardancy of Bacterial Cellulose Fabrics Treated Using the Plant-Based Materials Banana Peel, Beet, and Spinach by Juneyoung Minn, Hyunjin Kim, Bum Hoon Lee, Hye Rim Kim

    Published 2024-12-01
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