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中文
Optimization of Maillard Reaction for Oyster Enzymatic Hydrolysates and Reducing Sugar by Response Surface Methodology and Analysis of Volatile Flavor Compounds in Reaction Products
YUAN Lin, ZHA Fengchao, YAO Ye, HAN Kaining, LIU Min, DONG Shiyuan
FOOD SCIENCE . 2015, (
24
): 1 -9 . DOI: 10.7506/spkx1002-6630-201524001