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...
Saved in:
| Main Authors: | , , |
|---|---|
| 格式: | 雜誌 |
| 出版: |
2020
|
| 主題: | |
| 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 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
| 機構: | Chiang Mai University |