高温芝麻饼粕蛋白酶解液的2种美拉德反应产物组分特性差异
芦鑫, 张丽霞, 孙强, 高锦鸿, 金璐, 黄纪念
Difference on composition and characteristic between two Maillard reaction products of hydrolysate derived from high-temperature sesame meal protein
LU Xin, ZHANG Lixia, SUN Qiang, GAO Jinhong, JIN Lu, HUANG Jinian
食品与发酵工业
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2023, (23): 156
-164
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DOI: 10.13995/j.cnki.11-1802/ts.034933
