四种还原糖对鱼皮胶原肽美拉德反应产物的理化性质及增咸作用影响
张廷奕, 王灿, 李治衡, 汪蓓, 付余, 邬威
Four reducing sugars on the physicochemical and salt taste-enhancing properties of Maillard reaction products from fish skin collagen peptides
ZHANG Tingyi, WANG Can, LI Zhiheng, WANG Bei, FU Yu, WU Wei
食品与发酵工业
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2021, (13): 161
-166
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DOI: 10.13995/j.cnki.11-1802/ts.025571
