牡蛎酶解液美拉德反应体系优化及产物营养评价
刘海梅，安孝宇，陈静，王静，赵芹，郭青君，车欣欣，崔云
Optimization of the Maillard?Reaction Conditions of?Enzymatic Hydrolysate of Oyster and Nutritional Evaluation of Maillard Reaction Products
LIU Haimei, AN Xiaoyu, CHEN Jing, WANG Jing, ZHAO Qin, GUO Qingjun, CHE Xinxin, CUI Yun
食品科学
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2017, (16): 178
-182
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DOI: 10.7506/spkx1002-6630-201716028
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