方格星虫酶解物与4 种糖Maillard反应产物的挥发性风味成分变化与感官特性相关性分析
游刚，牛改改，董庆亮，张自然，郭德军
Correlation Analysis of Volatile Flavor Components and Sensory Characteristics of Maillard Reaction Products Derived from Sipunculus nudus Protein Hydrolysate and Different Saccharides
YOU Gang, NIU Gaigai, DONG Qingliang, ZHANG Ziran, GUO Dejun
食品科学
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2019, (18): 259
-265
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DOI: 10.7506/spkx1002-6630-20180803-022
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