Effect of Reducing Sugar Type on Structure and Flavor Characteristics of Maillard Reaction Products from Enzymatically Hydrolyzed Soybean Meal
ZHANG He, WANG Wen, LI Zhongbin, WANG Xu, YU Kunhong, YU Dianyu, WANG Liqi
FOOD SCIENCE . 2026, (10): 97 -104 .  DOI: 10.7506/spkx1002-6630-20251111-086