鸡肉酶解液制备鸡汤热反应过程中呈味物质的变化
侯佰慧,夏杨毅,,周涛,张维悦
Change of Taste Components in Thermal Reaction Model System Containing Chicken Enzymatic Hydrolysate with Reaction Time
HOU Baihui, XIA Yangyi, ZHOU Tao, ZHANG Weiyue
食品科学
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2017, (14): 175
-180
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DOI: 10.7506/spkx1002-6630-201714027