Preparation of Flavoring Base from Enzymatic Hydrolysate of Visceral Waste Proteins of Grass Carp through Maillard Reaction
CONG Yan-jun, QING Yu-ting, YI Hong
FOOD SCIENCE . 2014, (22): 6 -10 .  DOI: 10.7506/spkx1002-6630-201422002