美拉德反应改良四角蛤蜊酶解液的风味
李学鹏,刘晏玮,高郡焕,朱文慧,励建荣,张玉玉,李钰金,林洪
Flavor Improvement of Enzymatic Hydrolysate of Mactra veneriformis by Maillard Reaction
LI Xuepeng, LIU Yanwei, GAO Junhuan, ZHU Wenhui, LI Jianrong, ZHANG Yuyu, LI Yujin, LIN Hong
食品科学
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2018, (16): 82
-89
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DOI: 10.7506/spkx1002-6630-201816013