Optimization of Maillard Reaction for Enzymatic Hydrolysates from Mussel Juice and Amino Acid Composition Analysis
LUO Wei1, DUAN Zhen-hua1,*, LIU Xiao-bing2
FOOD SCIENCE . 2014, (24): 40 -44 .  DOI: 10.7506/spkx1002-6630-201424008