Effect of chitooligosaccharide and different low molecular weight chitosans on the formation of acrylamide and 5-hydroxymethylfurfural and Maillard reaction products in glucose/fructose-asparagine model systems

請用此 Handle URI 來引用此文件： http://scholars.ntou.edu.tw/handle/123456789/5030

標題:	Effect of chitooligosaccharide and different low molecular weight chitosans on the formation of acrylamide and 5-hydroxymethylfurfural and Maillard reaction products in glucose/fructose-asparagine model systems
作者:	Yu-Wei Chang Zeng, X. Y. Wen-Chieh Sung
公開日期:	二月-2020
卷:	119
來源出版物:	Lwt-Food Science and Technology
URI:	http://scholars.ntou.edu.tw/handle/123456789/5030
ISSN:	0023-6438
DOI:	10.1016/j.lwt.2019.108879 ://WOS:000510111500007
顯示於：	食品安全與風險管理研究所

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