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 . 2019, (22): 141 -146 .  DOI: 10.7506/spkx1002-6630-20181023-272