友善列印 - Yu Wei Chang, Wen Chieh Sung, Jing Yi Chen(2016) Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products. 食品化學 Food Chemistry

Yu Wei Chang, Wen Chieh Sung, Jing Yi Chen(2016) Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products. 食品化學 Food Chemistry

作者: 宋文杰

發表年度: 2016

著作類別: 期刊論文

著作名稱: Yu-Wei Chang, Wen-Chieh Sung, Jing-Yi Chen (2016). Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products. Food Chemistry, 199, 581-589.