Antibacterial activity and preservative effect for pork tenderloin of chitosan - glucosamine Maillard reaction products prepared by gamma irradiation

類似資料

• Evaluation of the applicability of gamma irradiation in preserving 3D-printed lettuce ink
  著者:: Le Thi Thu Thuy, 等
  出版事項: (2024)
• Nghiên cứu nồng độ diệt khuẩn tối thiểu (MBC) của sản phẩm phản ứng maillard của chitosan và glucosamine được chế tạo bằng phương pháp chiếu xạ
  著者:: Lê, Anh Quốc
  出版事項: (2023)
• Preparation of hydrogel reinforced with bentonite by gamma irradiation for metal absorption
  著者:: Trịnh, Thị Tú Anh
  出版事項: (2022)
• Inhibitory effect of maillard reaction products on growth of the aerobic marine hyperthermophilic archaeon aeropyrum pernix /
  著者:: Kim, Kee Woung.
• Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food /