水解大豆制备食用香精的工艺优化

赵妍嫣，姜绍通，康海超

Optimization of Millard Reaction for Preparation of Food Flavors from Hydrolyzed Soybean Protein

ZHAO Yan-yan，JIANG Shao-tong，KANG Hai-chao

食品科学 . 2010, (4): 103 -105 . DOI: 10.7506/spkx1002-6300-201004023