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.