Effect of Temperature on Sensory and Flavor Characteristics of Maillard Reaction Products Derived from Bovine Bone Hydrolsate as Analyzed by GC-MS and Electronic Sensor
LI Yingnan, LIU Wenying, CHENG Xiaoyu
FOOD SCIENCE . 2016, (14): 104 -109 .  DOI: 10.7506/spkx1002-6630-201614018