Wen-Chieh Sung, Yu-Wei Chang, Yu-Hao Chou, Hsin-I Hsiao* (2017). The functional properties of chitosan-glucose-aspargine Maillard reaction products and mitigation of acrylamide formation by chi
作者:
宋文杰
發表年度:
2017
著作類別:
期刊論文
著作名稱:
Wen-Chieh Sung, Yu-Wei Chang, Yu-Hao Chou, Hsin-I Hsiao* (2017). The functional properties of chitosan-glucose-aspargine Maillard reaction products and mitigation of acrylamide formation by chitosans. Food Chemistry, 243, 141-144. (SCI, 7/125, Food Science & Technology).