基于美拉德反应制备的熟制黑枸杞加工工艺及活性成分变化规律
胡云峰, 王晓彬, 陈君然, 朱彦华
Processing technology and changes in active ingredients of cooked black Lycium barbarum L. based on Maillard reaction
HU Yunfeng, WANG Xiaobin, CHEN Junran, ZHU Yanhua
食品与发酵工业
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2019, (7): 151
-156
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DOI: 10.13995/j.cnki.11-1802/ts.018361
