Preparation and characteristics of squid pen β-chitin prepared under optimal deproteinisation and demineralisation condition

Published 2012 View Full Article

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Title
Preparation and characteristics of squid pen β-chitin prepared under optimal deproteinisation and demineralisation condition
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 48, Issue 3, Pages 571-577
Publisher
Wiley
Online
2012-11-23
DOI
10.1111/ijfs.12001
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