TitleHigh intensity ultrasound assisted heating to improve solubility, antioxidant and antibacterial properties of chitosan-fructose Maillard reaction products
Publication TypeJournal Article
Year of Publication2015
AuthorsZhang, H, Yang, J, Zhao, Y
JournalLWT - Food Science and Technology
Volume60
Issue1
Pagination253 - 262
Date PublishedJan-01-2015
ISSN00236438
URLhttp://linkinghub.elsevier.com/retrieve/pii/S0023643814004812http://api.elsevier.com/content/article/PII:S0023643814004812?httpAccept=text/xmlhttp://api.elsevier.com/content/article/PII:S0023643814004812?httpAccept=text/plain
DOI10.1016/j.lwt.2014.07.050
Short TitleLWT - Food Science and Technology