Effect of Hydrolysis Degree of Squid Viscera Protein on Browning Degree of Maillard Reaction Products
DONG Zhi-jian, LI Dong-mei, CAI Lu-yun, SUN Tong, LI Jian-rong
FOOD SCIENCE . 2014, (19): 57 -61 .  DOI: 10.7506/spkx1002-6630-201419012