鱿鱼内脏蛋白水解度对美拉德反应产物褐变程度的影响
董志俭，李冬梅，蔡路昀，孙 彤，励建荣
Effect of Hydrolysis Degree of Squid Viscera Protein on Browning Degree of Maillard Reaction Products
DONG Zhi-jian, LI Dong-mei, CAI Lu-yun, SUN Tong, LI Jian-rong
食品科学
.
2014, (19): 57
-61
.
DOI: 10.7506/spkx1002-6630-201419012
京公网安备 11010202009729号