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.

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.

作者: 王上達

發表年度: 2021

著作類別: 期刊論文

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: Advances in Polymer Science. Springer, Berlin, Heidelberg. Chitosan for Biomaterials III, 169-202. (SCI) IF: 10.125, 5/90 = 5.55%, POLYMER SCIENCE.