L-抗坏血酸对大豆肽美拉德反应体系色香味的影响
黄梅桂,刘平,张晓鸣
Effect of L-ascorbic Acid on Color and Flavor of Maillard Reaction Products of Soybean Peptide
Huang Mei-gui, Liu Ping, Zhang Xiao-ming
食品与发酵工业 . 2011, (08): 16 -21 .  DOI: 10.13995/j.cnki.11-1802/ts.2011.08.021