Wen-Chieh Sung, Yu-Wei Chang, Yu-Hao Chou, Hsin-I Hsiao*(2018) The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans. Food Chemistry
作者:
張祐維
發表年度:
2018
著作類別:
期刊論文
著作名稱:
Sung, W.-C., Chang, Y.-W., Chou, Y.-H. & Hsiao, H.-I* (2018). The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans. Food Chemistry (short communication), 243, 141-144. (SCIE, Impact factor 9.231, Ranked 8/143 (Q1) in Food Science and Technology, based on Thomson Reuters 2021 Journal Citation Reports).