蓝圆鰺腌干工艺中组织蛋白酶与游离氨基酸和滋味形成的关系
吴燕燕,曹松敏,李来好,杨贤庆,林婉玲,陈胜军
Relationship of Cathepsin with Free Amino Acids and Flavor Substances during Salted Decapterus maruadsi Processing
WU Yanyan, CAO Songmin, LI Laihao, YANG Xianqing, LIN Wanling, CHEN Shengjun
食品科学
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2018, (4): 13
-19
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DOI: 10.7506/spkx1002-6630-201804003