Solubility and amino acids composition of enzymatic oyster hydrolysate after Maillard reaction

PEI Jiwei, DING Liankun, LI Li, ZAN Liting, QI Qing, LIU Haimei, ZHAO Qin

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (20) : 93-99.

PDF(785 KB)
PDF(785 KB)
Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (20) : 93-99. DOI: 10.13995/j.cnki.11-1802/ts.020528

Solubility and amino acids composition of enzymatic oyster hydrolysate after Maillard reaction

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(20): 93-99 https://doi.org/10.13995/j.cnki.11-1802/ts.020528

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(785 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉