The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans

Please use this identifier to cite or link to this item: http://scholars.ntou.edu.tw/handle/123456789/5048

Title:	The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans
Authors:	Yu-Wei Chang Chou, Y. H. Wen-Chieh Sung Hsin-I Hsiao
Issue Date:	Mar-2018
Journal Volume:	243
Source:	Food Chemistry
URI:	http://scholars.ntou.edu.tw/handle/123456789/5048
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2017.09.119 ://WOS:000414961700018
Appears in Collections:	食品安全與風險管理研究所

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