Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose–Asparagine Model Solution and the Functional …
The objectives of this study were to evaluate the effect of 0.5% chitosan incorporation on
acrylamide development in a food model solution containing 0.5% fructose and asparagine …
acrylamide development in a food model solution containing 0.5% fructose and asparagine …