Optimizing the Preparation of Pork-Flavor Essence from Soybean Meal Hydrolysate by Response Surface Methodology
LENG Yun，WANG Yu-sheng，CHEN Hai-hua，ZHAO Yan-wei
FOOD SCIENCE . 2013, (16): 52 -57 .  DOI: 10.7506/spkx1002-6630-201316011