Effects of Different Amino Acid Sources on the Formation of Chloropropanols in Thermo-Reaction Beef Flavorings
HUANG Mingquan, XIA Yanqiu, LI Juan, ZOU Qingqing, SUN Baoguo, ZHANG Yuyu
FOOD SCIENCE . 2017, (1): 13 -19 .  DOI: 10.7506/spkx1002-6630-201701003