Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(<i>butylene succinate</i>) Composites

Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(<i>butylene succinate</i>) Composites

Fermented polymers like biobased poly(<i>butylene succinate</i>) (BioPBS) have become more relevant as technical substitutes for ductile petrochemical-based polymers but require biogenic functional additives to deaccelerate undesired thermo-oxidative degradation and keep a fully biobased...

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Bibliographic Details
Main Authors: Mirko Rennert, Benedikt T. Hiller
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Polymers
Subjects:
bioeconomy
coffee by-product
coffee parchment
poly(<i>butylene succinate</i>)
biopolyester
degradation
Online Access:https://www.mdpi.com/2073-4360/15/14/2985

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