不同温度下氧化猪脂和木糖对猪肉蛋白酶解液的热反应特性影响

王天泽，肖群飞，杜文斌，王雅欣，谢建春

Effect of Oxidized Lard and Xylose on Thermal Reaction Properties of Hydrolyzed Pork Protein at Different Temperatures

WANG Tianze, XIAO Qunfei, DU Wenbin, WANG Yaxin, XIE Jianchun

食品科学 . 2019, (2): 32 -39 . DOI: 10.7506/spkx1002-6630-20180610-142