利用豆粕酶解液制备猪肉香精

冷云，王雨生，陈海华，赵延伟

Optimizing the Preparation of Pork-Flavor Essence from Soybean Meal Hydrolysate by Response Surface Methodology

LENG Yun，WANG Yu-sheng，CHEN Hai-hua，ZHAO Yan-wei

食品科学 . 2013, (16): 52 -57 . DOI: 10.7506/spkx1002-6630-201316011