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Preparation and Characterization of Crayfish (Astacus leptodactylus) Chitosan with Different Deacetylation Degrees

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dc.contributor.authorKadak, AE
dc.contributor.authorKucukgulmez, A
dc.contributor.authorCelik, M
dc.date.accessioned2023-04-28T14:21:49Z
dc.date.available2023-04-28T14:21:49Z
dc.date.issued2023.01.01
dc.identifier.doi10.30498/ijb.2023.323958.3253
dc.identifier.eissn
dc.identifier.endpage
dc.identifier.issn1728-3043
dc.identifier.issue2
dc.identifier.startpage
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000953597100007&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/11651
dc.identifier.volume21
dc.identifier.wosWOS:000953597100007
dc.relation.ispartofIRANIAN JOURNAL OF BIOTECHNOLOGY
dc.titlePreparation and Characterization of Crayfish (Astacus leptodactylus) Chitosan with Different Deacetylation Degrees
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWose8d79b31-e02c-4770-bae0-efa890402ebe
relation.isPublicationOfWos.latestForDiscoverye8d79b31-e02c-4770-bae0-efa890402ebe

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