氨基酸与糖醇结构对褐变反应的影响及机制研究
颜雨涵, 黄啸天, 张依琳, 朱晗江, 夏书芹
Effect and mechanism of the structure of amino acids and sugar alcohols on browning reaction
YAN Yuhan, HUANG Xiaotian, ZHANG Yilin, ZHU Hanjiang, XIA Shuqin
食品与发酵工业
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2025, (1): 167
-173
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DOI: 10.13995/j.cnki.11-1802/ts.038601
