美拉德反应改善香菇柄酶解液的风味
刘培基, 崔文甲, 王文亮, 弓志青, 杨正友
Flavor improvement of enzymatic hydrolysate of Lentinus edodes stalk by Maillard reaction
LIU Peiji, CUI Wenjia, WANG Wenliang, GONG Zhiqing, YANG Zhengyou
食品与发酵工业
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2020, (22): 71
-78
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DOI: 10.13995/j.cnki.11-1802/ts.024141
