Ultrasonic-assisted chitin nanoparticle and its application as saltiness enhancer

Ultrasonic-assisted chitin nanoparticle and its application as saltiness enhancer

© 2020 Institute of Food Science and Technology This study was performed to evaluate some physical properties and potential application as saltiness enhancer of ultrasonic-assisted chitin nanoparticle prepared from shrimp shell (CSh) and/or squid pen (CSq). α-chitin and β-chitin were isolated, respe...

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書目詳細資料
Main Authors:	Prachern Somsak, Sujinda Sriwattana, Witoon Prinyawiwatkul
格式:	雜誌
出版:	2020
主題:	Agricultural and Biological Sciences Engineering
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85088788039&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/70085
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