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

doi:10.13995/j.cnki.11-1802/ts.020528

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.

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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

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{{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

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Received	Published
2019-03-13	2019-10-25
Issue Date
2019-12-20

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