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

作者: 張祐維
發表年度: 2016
著作類別: 期刊論文
著作名稱: Chang, Y.-W., Sung, W.-C.* & Chen, J.-Y. (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. (SCIE, Impact factor 9.231, Ranked 8/143 (Q1) in Food Science and Technology, based on Thomson Reuters 2021 Journal Citation Reports).