还原糖种类对豆粕酶解物美拉德反应产物结构和风味特性的影响

张赫，王雯，李中宾，王旭，于坤弘，于殿宇，王立琦

Effect of Reducing Sugar Type on Structure and Flavor Characteristics of Maillard Reaction Products from Enzymatically Hydrolyzed Soybean Meal

ZHANG He, WANG Wen, LI Zhongbin, WANG Xu, YU Kunhong, YU Dianyu, WANG Liqi

食品科学 . 2026, (10): 97 -104 . DOI: 10.7506/spkx1002-6630-20251111-086