不同蛋白酶制备鹅肉呈味肽的对比分析
唐霄,孙杨赢,江雪婷,潘道东,郑兰亭,曹锦轩
Comparative Analysis of Flavor Peptides Prepared by Enzymatic Hydrolysis of Goose Meat with Different Proteases
TANG Xiao, SUN Yangying, JIANG Xueting, PAN Daodong, ZHENG Lanting, CAO Jinxuan
食品科学
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2019, (22): 141
-146
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DOI: 10.7506/spkx1002-6630-20181023-272