Yu-Wei Chang, Xiang You Zeng, Wen-Chieh Sung*(2020) Effect of chitooligosaccharide and different low molecular weight chitosans on the formation of acrylamide and 5-hydroxymethylfurfural and Maillard reaction products

作者: 張祐維
發表年度: 2020
著作類別: 期刊論文
著作名稱: Chang, Y.-W., Zeng, X.-Y. & Sung, W.-C.* (2020). Effect of chitooligosaccharide and different low molecular weight chitosans on the formation of acrylamide and 5-hydroxymethylfurfural and Millard reaction products in glucose/fructose-asparagine model systems. LWT-Food Science and Technology, 119, 108879 (SCIE, Impact factor 6.056, Ranked 29/143 (Q1) in Food Science and Technology, based on Thomson Reuters 2021 Journal Citation Reports).