NaCl对大豆肽美拉德反应体系色香味的影响

黄梅桂, 张晓鸣,

Effect of NaCl on color and flavor of soybean peptide by Maillard reaction

HUANG Mei-gui, ZHANG Xiao-ming

食品与发酵工业 . 2014, (06): 13 -16 . DOI: 10.13995/j.cnki.11-1802/ts.2014.06.016