芦丁对大豆肽美拉德反应色香味的影响
黄梅桂,汪剑,张晓鸣,刘平,宋诗清,夏书芹,贾承胜
Effect of Rutin on Color and Flavor of Maillard Reaction Products of Soybean Peptide
Huang Mei-gui, Wang Jian, Zhang Xiao-ming, Liu Ping, Song Shi-qing, Xia Shu-qin, Jia Cheng-sheng
食品与发酵工业
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2010, (12): 31
-36
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DOI: 10.13995/j.cnki.11-1802/ts.2010.12.018
