乳清蛋白-木糖美拉德反应产物的成膜性及其膜包裹对核桃仁脂质过氧化的抑制作用
张 曦，李 琦，景 浩*
Film-forming Properties of Maillard Reaction Products Formed from Whey Protein and Xylose and Their Inhibitory Effect on Lipid Oxidation in Walnut Kernel
ZHANG Xi，LI Qi，JING Hao*
食品科学
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2011, (5): 58
-64
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DOI: 10.7506/spkx1002-6630-201105013
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