| Title | 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 | Zhang, H, Yang, J, Zhao, Y |
| Journal | LWT - Food Science and Technology |
| Volume | 60 |
| Issue | 1 |
| Pagination | 253 - 262 |
| Date Published | Jan-01-2015 |
| ISSN | 00236438 |
| URL | http://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 |
| DOI | 10.1016/j.lwt.2014.07.050 |
| Short Title | LWT - Food Science and Technology |
