FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (24): 242-250.doi: 10.7506/spkx1002-6630-20191212-129
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GAO Juan, DU Jiaxin, WU Xian, YANG Qian, FANG Donglu, ZHENG Huihua, ZHAO Liyan, HU Qiuhui
Online:
2020-12-25
Published:
2020-12-28
CLC Number:
GAO Juan, DU Jiaxin, WU Xian, YANG Qian, FANG Donglu, ZHENG Huihua, ZHAO Liyan, HU Qiuhui. Preparation of Meaty Flavoring Base from Enzymatic Hydrolysate of Morel Mushroom by Maillard Reaction[J]. FOOD SCIENCE, 2020, 41(24): 242-250.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20191212-129
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