魔芋葡甘聚糖的氧化度对其与大豆分离蛋白美拉德反应产物的性质影响
刘路, 罗国柳, 钟金锋, 刘雄, 覃小丽
Effect of oxidation degree of konjac glucomannan on properties of Maillard reaction products from oxidized konjac glucomannan with soybean protein isolate
LIU Lu, LUO Guoliu, ZHONG Jinfeng, LIU Xiong, Qin Xiaoli
食品与发酵工业
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2024, (4): 232
-239
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DOI: 10.13995/j.cnki.11-1802/ts.034115
