Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products
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: 2016DOI: 10.1016/j.foodchem.2015.12.065
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Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products
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| contributor author | Yu-Wei Chang | |
| contributor author | Wen-Chieh Sung | |
| contributor author | Jing-Yi Chen | |
| date accessioned | 2020-03-13T22:19:29Z | |
| date available | 2020-03-13T22:19:29Z | |
| date issued | 2016 | |
| identifier other | H4aMHgIwTwO3WVyEXEUhHarlvIB6U46lDEyGFaQJxOCNQGVIZG.pdf | |
| identifier uri | http://libsearch.um.ac.ir:80/fum/handle/fum/1460239?locale-attribute=en | |
| format | general | |
| language | English | |
| title | Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 10747173 | |
| identifier doi | 10.1016/j.foodchem.2015.12.065 | |
| journal title | Food Chemistry | |
| coverage | Academic | |
| pages | 581-589 | |
| journal volume | 199 | |
| filesize | 928083 | |
| citations | 1 |