High intensity ultrasound assisted heating to improve solubility, antioxidant and antibacterial properties of chitosan-fructose Maillard reaction products

Publication type

Journal Article

Year of Publication

2015

Authors

Journal

LWT - Food Science and Technology

Volume

60

Pages

253 - 262

Issue

1

Date Published

Jan. 1, 2015

DOI

10.1016/j.lwt.2014.07.050

ISSN

00236438

URL

http://linkinghub.elsevier.com/retrieve/pii/S0023643814004812http://api.elsevie…