海鲜菇浅色美拉德咸味肽的制备优化和呈味特性研究
郎永花, 杨思雨, 侯国华, 缪松, 张龙涛, 邓凯波
Preparation optimization and flavor characterization of light-colored Maillard salty peptides from Hypsizygus marmoreus
LANG Yonghua, YANG Siyu, HOU Guohua, MIAO Song, ZHANG Longtao, DENG Kaibo
食品与发酵工业
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2026, (19): 150
-160
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DOI: 10.13995/j.cnki.11-1802/ts.045295
