不同分子质量段小麦面筋蛋白酶解液对美拉德反应物风味的影响
钟泓波,黄婵媛,尹文颖,赵谋明,崔春
The Influence of Different Molecular Weight of the Wheat Gluten Enzymatic Hydrolysis on the Flavor of Maillard Reaction
Zhong Hong-bo, Huang Chan-yuan, Yin Wen-ying, Zhao mou-ming, Cui Chun
食品与发酵工业
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2012, (07): 63
-67
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DOI: 10.13995/j.cnki.11-1802/ts.2012.07.025
