美拉德反应中间体对代糖面包风味和色泽品质改善效果评价
涂超逸,邹思瑾,袁方
Effects of Maillard Reaction Intermediates on Improving the Flavor and Color Quality of Sugar-Substituted Breads
TU Chaoyi, ZOU Sijin, YUAN Fang
食品科学
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2025, (12): 84
-91
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DOI: 10.7506/spkx1002-6630-20241209-073