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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

contributor authorYu-Wei Chang
contributor authorWen-Chieh Sung
contributor authorJing-Yi Chen
date accessioned2020-03-13T22:19:29Z
date available2020-03-13T22:19:29Z
date issued2016
identifier otherH4aMHgIwTwO3WVyEXEUhHarlvIB6U46lDEyGFaQJxOCNQGVIZG.pdf
identifier urihttp://libsearch.um.ac.ir:80/fum/handle/fum/1460239?locale-attribute=fa&show=full
formatgeneral
languageEnglish
titleEffect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products
typeJournal Paper
contenttypeFulltext
contenttypeFulltext
identifier padid10747173
identifier doi10.1016/j.foodchem.2015.12.065
journal titleFood Chemistry
coverageAcademic
pages581-589
journal volume199
filesize928083
citations1


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