鲍鱼蒸煮液美拉德反应制备海鲜调味基料工艺优化
吴靖娜,靳艳芬,陈晓婷,潘 南,叶琳弘,刘智禹,*
Optimization of Preparation of Seafood Flavor Condiment Base from Cooked Abalone Juice by Maillard Reaction
WU Jingna, JIN Yanfen, CHEN Xiaoting, PAN Nan, YE Linhong, LIU Zhiyu,*
食品科学
.
2016, (22): 69
-76
.
DOI: 10.7506/spkx1002-6630-2016220010