Anh Quoc Le, Van Phu Dang, Ngoc Duy Nguyen, Chi Thuan Nguyen, & Quoc Hien Nguyen. (2024). Antibacterial activity and preservative effect for pork tenderloin of chitosan - glucosamine Maillard reaction products prepared by gamma irradiation. Vietnam Journal of Science, Technology and Engineering, 66(4), 107-112. https://doi.org/10.31276/VJSTE.2023.0096