Correlation Analysis of Volatile Flavor Components and Sensory Characteristics of Maillard Reaction Products Derived from Sipunculus nudus Protein Hydrolysate and Different Saccharides
YOU Gang, NIU Gaigai, DONG Qingliang, ZHANG Ziran, GUO Dejun
FOOD SCIENCE . 2019, (18): 259 -265 .  DOI: 10.7506/spkx1002-6630-20180803-022