{"title":"Flavor-Related Applications of Chitin and Chitosan in Foods: Effect of Structure and Properties on the Efficacy","authors":"Shang-Ta Wang, Cheng-Che Tsai, M. Shih, M. Tsai","doi":"10.1007/12_2021_90","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":341592,"journal":{"name":"Chitosan for Biomaterials III","volume":"84 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"6","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Chitosan for Biomaterials III","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/12_2021_90","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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