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
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2014, (22): 6
-10
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DOI: 10.7506/spkx1002-6630-201422002