友善列印 - Sung, W. C., Y. W. Chang, Y. H. Chou, H. I. Hsiao(2017) The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans. Food Chemistry

Sung, W. C., Y. W. Chang, Y. H. Chou, H. I. Hsiao(2017) The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans. Food Chemistry

作者: 蕭心怡

發表年度: 2017

著作類別: 期刊論文

著作名稱: Sung, W. C., Y. W. Chang, Y. H. Chou, H. I. Hsiao(2017) The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans. Food Chemistry, 243:141-144. (SCI, Impact factor 4.529, 7/72 (9.7%))