1.
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. VJSTE [Internet]. 2024Dec.15 [cited 2026Jul.15];66(4):107-12. Available from: https://vietnamscience.vjst.vn/index.php/vjste/article/view/1231