Enhancing Saltiness Perception Using Chitin Nanomaterials

In the present study, we prepared and characterized chitin nanomaterials with different diameters, lengths, and degree of deacetylation (DD), and investigated their capability for enhancing saltiness perception. Chitin was isolated from squid pens and transformed into chitin nanofiber (CNF), deacety...

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Detalles Bibliográficos
Autores principales: Tsai, Wan-Chen, Wang, Shang-Ta, Chang, Ke-Liang Bruce, Tsai, Min-Lang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6523459/
https://www.ncbi.nlm.nih.gov/pubmed/31010221
http://dx.doi.org/10.3390/polym11040719

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6523459/
https://www.ncbi.nlm.nih.gov/pubmed/31010221
http://dx.doi.org/10.3390/polym11040719

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