方格星虫酶解物与不同糖Maillard反应特性及其产物特征风味变化
游 刚，牛改改
Comparative Physicochemical and Flavor Characteristics of Maillard Reaction Products Derived from Enzymatic Hydrolysate of Sipunculus nudus and Different Saccharides
YOU Gang, NIU Gaigai
食品科学
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2019, (16): 83
-90
.
DOI: 10.7506/spkx1002-6630-20180613-205
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