1.
Ridho FA, Riyanto B, Uju U. Chito-oligosaccharide by Chitosan Depolymerization Induced with Hydrogen Peroxide for application as Bio-preservative (Antimicrobial) on Traditional Fish boiled. JPHPI [Internet]. 2017Dec.20 [cited 2024Apr.27];20(3):536-48. Available from: https://journal.ipb.ac.id/index.php/jphpi/article/view/19810