http://scholars.ntou.edu.tw/handle/123456789/5027| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.author | Yu-Wei Chang | - |
| dc.contributor.author | Chen, J. Y. | - |
| dc.contributor.author | Wen-Chieh Sung | - |
| dc.date.accessioned | 2020-11-19T05:45:07Z | - |
| dc.date.available | 2020-11-19T05:45:07Z | - |
| dc.date.issued | 2016-05 | - |
| dc.identifier.issn | 0308-8146 | - |
| dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/5027 | - |
| dc.language.iso | English | - |
| dc.relation.ispartof | Food Chemistry | - |
| dc.title | Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products | - |
| dc.type | journal article | - |
| dc.identifier.doi | 10.1016/j.foodchem.2015.12.065 | - |
| dc.identifier.doi | <Go to ISI>://WOS:000369078600075 | - |
| dc.identifier.url | <Go to ISI>://WOS:000369078600075 | - |
| dc.relation.journalvolume | 199 | - |
| item.cerifentitytype | Publications | - |
| item.openairetype | journal article | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
| item.fulltext | no fulltext | - |
| item.grantfulltext | none | - |
| item.languageiso639-1 | English | - |
| crisitem.author.dept | College of Life Sciences | - |
| crisitem.author.dept | Department of Food Science | - |
| crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
| crisitem.author.dept | College of Life Sciences | - |
| crisitem.author.dept | Department of Food Science | - |
| crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
| crisitem.author.orcid | 0000-0003-4370-2988 | - |
| crisitem.author.orcid | 0000-0001-8318-8114 | - |
| crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | College of Life Sciences | - |
| crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | College of Life Sciences | - |
| 顯示於： | 食品安全與風險管理研究所 | |
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