友善列印 - Wang, S. T., Tsai, C. C., Shih, M. C.,* & Tsai, M. L.*(2021)Flavor-related applications of chitin and chitosan in foods: Effect of structure and properties on the efficacy.Chitosan for Biomaterials III. Advances in Polymer Science.

Wang, S. T., Tsai, C. C., Shih, M. C.,* & Tsai, M. L.*(2021)Flavor-related applications of chitin and chitosan in foods: Effect of structure and properties on the efficacy.Chitosan for Biomaterials III. Advances in Polymer Science.

作者: 蔡敏郎

發表年度: 2021

著作類別: 專書與其他

著作名稱: Wang, S. T., Tsai, C. C., Shih, M. C.,* & Tsai, M. L.* (2021). Flavor-related applications of chitin and chitosan in foods: Effect of structure and properties on the efficacy. In: Jayakumar, R., Prabaharan, M. (eds) Chitosan for Biomaterials III. Advances in Polymer Science, 287, 169-202. Springer, Cham, Switzerland. https://doi.org/10.1007/12_2021_90 (02 July 2021)