Compound Flavourzyme Hyrolysis for Flavor Improvement of Goose Liver Sauce
XIE Zhang-bin1，LUO Ting1，FAN Ya-wei 1,*，DENG Ze-yuan1，LIU Rong1，LI Jing1，HU Jiang-ning1，DU Jin-ping2
FOOD SCIENCE . 2010, (20): 235 -239 .  DOI: 10.7506/spkx1002-6630-201020047