牡蛎酶解液-葡萄糖美拉德反应前后体系的溶解特性及氨基酸组成分析
裴继伟, 丁连坤, 李丽, 昝立婷, 齐晴, 刘海梅, 赵芹
Solubility and amino acids composition of enzymatic oyster hydrolysate after Maillard reaction
PEI Jiwei, DING Liankun, LI Li, ZAN Liting, QI Qing, LIU Haimei, ZHAO Qin
食品与发酵工业
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2019, (20): 93
-99
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DOI: 10.13995/j.cnki.11-1802/ts.020528
