| |
| Author： |
Wan-Chen Tsai, Shang-Ta Wang, Ke-Liang Bruce Chang, Min-Lang Tsai* |
| Department： |
Department of Food Science |
| Keywords： |
chitin; nanofiber; nanocrystal; saltiness perception; sodium reduction |
| Journal Title： |
Polymers |
| Volume： |
2019, 11(4), 719; DOI: 10.3390/polym11040719 |
|
