Effect of Oxidized Lard and Xylose on Thermal Reaction Properties of Hydrolyzed Pork Protein at Different Temperatures
WANG Tianze, XIAO Qunfei, DU Wenbin, WANG Yaxin, XIE Jianchun
FOOD SCIENCE . 2019, (2): 32 -39 .  DOI: 10.7506/spkx1002-6630-20180610-142