pH值对酱油中呈味肽种类和呈味特性的影响

汪卓，陈楚锐，许立锵，庄沛锐，周文斯，崔春

Effects of pH on the Types and Taste Characteristics of Flavor Peptides in Soy Sauce Produced under Low Temperature Stress

WANG Zhuo, CHEN Churui, XU Liqiang, ZHUANG Peirui, ZHOU Wensi, CUI Chun

食品科学 . 2021, (2): 60 -65 . DOI: 10.7506/spkx1002-6630-20190716-210