碱性蛋白酶制备豌豆咸味肽工艺研究及其呈味物质分析
张弘历, 富天昕, 姜鹏, 邱莹, 刁静静, 王长远
Preparation and flavor analysis of pea salty peptide by alkaline protease
ZHANG Hongli, FU Tianxin, JIANG Peng, QIU Ying, DIAO Jingjing, WANG Changyuan
食品与发酵工业
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2026, (14): 174
-183
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DOI: 10.13995/j.cnki.11-1802/ts.044238
