Comparisons of characteristics of chitins prepared from different sources and treatments, and their inductions of chitinase activity
博士 === 國立海洋大學 === 食品科學系 === 91 === The investigation was conducted to compare the compositions in the chitin residues of crustacean shells and squid pens isolated using chemical or biological methods for deproteinization. The research also included in the dissection of chitin-containing cuticle stru...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/15391305561564641522 |