Effects of calcium citrate, chitosan and chitooligosaccharide addition on acrylamide and 5-hydroxymethylfurfural formation in dark brown sugar

請用此 Handle URI 來引用此文件： http://scholars.ntou.edu.tw/handle/123456789/9265

標題:	Effects of calcium citrate, chitosan and chitooligosaccharide addition on acrylamide and 5-hydroxymethylfurfural formation in dark brown sugar
作者:	Lee, W. J. Chi, M. H. Wen-Chieh Sung
公開日期:	五月-2020
卷:	57
期:	5
來源出版物:	Journal of Food Science and Technology-Mysore
URI:	http://scholars.ntou.edu.tw/handle/123456789/9265
ISSN:	0022-1155
DOI:	10.1007/s13197-019-04196-5 ://WOS:000527551100005
顯示於：	食品科學系

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