Antimicrobial activity of shrimp chitin and chitosan from different treatments and applications of fish preservation
スポンサーリンク
概要
著者
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Pan Chorng-laing
Department Of Food Science National Taiwan Ocean University
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TSAI Guo-Jane
Department of Food Science, National Taiwan Ocean University
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SU Wen-Huey
Department of Food Science, National Taiwan Ocean University
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CHEN Hsing-Chen
Department of Food Science, National Taiwan Ocean University
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Su Wen-huey
Department Of Food Science National Taiwan Ocean University
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Tsai Guo-jane
Department Of Food Science National Taiwan Ocean University
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Chen H‐c
Department Of Food Science National Taiwan Ocean University
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Chen Hsing-chen
Department Of Food Science National Taiwan Ocean University
関連論文
- Antimicrobial activity of shrimp chitin and chitosan from different treatments and applications of fish preservation
- Effects of cultural medium and conditions on the proliferation and hypoglycemic activity of Saccharomyces pastorianus no. 54(BREWING AND FOOD TECHNOLOGY)
- Cuticle structure of squid Illex argentinus pen
- Cellulase degradation of shrimp chitosan for the preparation of a water-soluble hydrolysate with immunoactivity
- In vitro and in vivo antibacterial activity of shrimp chitosan against some intestinal bacteria