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)