http://scholars.ntou.edu.tw/handle/123456789/5027| Title: | Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products | Authors: | Yu-Wei Chang Chen, J. Y. Wen-Chieh Sung |
Issue Date: | May-2016 | Journal Volume: | 199 | Source: | Food Chemistry | URI: | http://scholars.ntou.edu.tw/handle/123456789/5027 | ISSN: | 0308-8146 | DOI: | 10.1016/j.foodchem.2015.12.065 |
| Appears in Collections: | 食品安全與風險管理研究所 |
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