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中文
Characterization of Aroma Compounds in Two Meat Flavorings Prepared from Thermal Reaction of Enzymatic Hydrolysates of Black Pig and Common White Pig Meat Proteinss with Oxidized Lard
ZHAO Mengyao, ZHAO Jian, XIE Jianchun, XIAO Qunfei, FAN Mengdie, WANG Tianze, DU Wenbin, WANG Meng, GUO Xiayun
FOOD SCIENCE . 2017, (
20
): 40 -47 . DOI: 10.7506/spkx1002-6630-201720007