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

Please use this identifier to cite or link to this item: http://scholars.ntou.edu.tw/handle/123456789/5030

Title:	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
Authors:	Yu-Wei Chang Zeng, X. Y. Wen-Chieh Sung
Issue Date:	Feb-2020
Journal Volume:	119
Source:	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
Appears in Collections:	食品安全與風險管理研究所

Show full item record

Last Week
0

Last month
0

checked on Oct 13, 2022

Check

DSpace CRIS