酵母咸味肽的酶法制备及其呈味特性研究
彭思念, 赵子莹, 汤华成, 李良玉, 杨明哲, 李志江
Enzymatic preparation of salty peptides from yeast and their taste properties
PENG Sinian, ZHAO Ziying, TANG Huacheng, LI Liangyu, YANG Mingzhe, LI Zhijiang
食品与发酵工业
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2026, (3): 139
-147
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DOI: 10.13995/j.cnki.11-1802/ts.041912
