Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products
Chang, Yu-Wei, Sung, Wen-Chieh, Chen, Jing-YiVolume:
199
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.12.065
Date:
May, 2016
File:
PDF, 906 KB
english, 2016