炖煮鸡汤中多肽与鲜味构效关系

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林萌莉，王洁，廖永红，周晓宏

Structure-Acivity Relationship between Peptides and Flavor in Chicken Broth

LIN Mengli, WANG Jie, LIAO Yonghong, ZHOU Xiaohong

食品科学 . 2016, (3): 12 -16 . DOI: 10.7506/spkx1002-6630-201603003