ANH QUOC LE; VAN PHU DANG; NGOC DUY NGUYEN; CHI THUAN NGUYEN; QUOC HIEN NGUYEN. 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, [S. l.], v. 66, n. 4, p. 107-112, 2024. DOI: 10.31276/VJSTE.2023.0096. Disponivel em: https://vietnamscience.vjst.vn/index.php/vjste/article/view/1231. Acesso em: 15 jul. 2026.