pH值对牛肉酶解物美拉德产物风味特性的影响

康乐，宋焕禄

Effect of pH on Flavor Characteristics of Maillard Reaction Products from Enzymatic Hydrolysates of Beef

KANG Le, SONG Huanlu

食品科学 . 2017, (11): 25 -32 . DOI: 10.7506/spkx1002-6630-201711005