Hsueh, C. Y., Tsai, M. L.,* Liu, T.* (2017) Enhancing saltiness perception using chitin nanofibers when curing tilapia fillets. LWT-Food Science and Technology
作者:
蔡敏郎
發表年度:
2017
著作類別:
期刊論文
著作名稱:
Hsueh, C. Y., Tsai, M. L.,* & Liu, T.* (2017). Enhancing saltiness perception using chitin nanofibers when curing tilapia fillets. LWT-Food Science and Technology, 86, 93-98. (SCI) (December 2017) 6.056, 29/143 = 20.28%, FOOD SCIENCE & TECHNOLOGY