草鱼内脏蛋白酶解产物美拉德反应制备调味基料
丛艳君,苘钰婷,易 红
Preparation of Flavoring Base from Enzymatic Hydrolysate of Visceral Waste Proteins of Grass Carp through Maillard Reaction
CONG Yan-jun, QING Yu-ting, YI Hong
食品科学 . 2014, (22): 6 -10 .  DOI: 10.7506/spkx1002-6630-201422002