Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products

請用此 Handle URI 來引用此文件： http://scholars.ntou.edu.tw/handle/123456789/5027

標題:	Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products
作者:	Yu-Wei Chang Chen, J. Y. Wen-Chieh Sung
公開日期:	五月-2016
卷:	199
來源出版物:	Food Chemistry
URI:	http://scholars.ntou.edu.tw/handle/123456789/5027
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2015.12.065 ://WOS:000369078600075
顯示於：	食品安全與風險管理研究所

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