Anh Quoc Le, Van Phu Dang, Ngoc Duy Nguyen, Chi Thuan Nguyen and 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), pp. 107-112. doi: 10.31276/VJSTE.2023.0096.