Processing technology and changes in active ingredients of cooked black <i>Lycium barbarum</i> L. based on Maillard reaction

doi:10.13995/j.cnki.11-1802/ts.018361

Processing technology and changes in active ingredients of cooked black Lycium barbarum L. based on Maillard reaction

HU Yunfeng, WANG Xiaobin, CHEN Junran, ZHU Yanhua

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (7) : 151-156.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (7) : 151-156. DOI: 10.13995/j.cnki.11-1802/ts.018361

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Processing technology and changes in active ingredients of cooked black Lycium barbarum L. based on Maillard reaction

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(7): 151-156 https://doi.org/10.13995/j.cnki.11-1802/ts.018361

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Received	Revised	Published
2018-07-25	2018-08-07	2019-04-15
Issue Date
2019-05-14

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