酶解牛肉蛋白肽在美拉德反应中降解趋势
程林坤 宋焕禄 王鹏霄
Degradation of Peptides Derived from Enzymatic Hydrolysis of Beef during Maillard Reaction
CHENG Lin-kun,SONG Huan-lu, WANG Peng-xiao
食品科学 . 2011, (9): 46 -50 .  DOI: 10.7506/spkx1002-6630-201109010