Flavor improvement of enzymatic hydrolysate of Lentinus edodes stalk by Maillard reaction

LIU Peiji; CUI Wenjia; WANG Wenliang; GONG Zhiqing; YANG Zhengyou

doi:10.13995/j.cnki.11-1802/ts.024141

Flavor improvement of enzymatic hydrolysate of Lentinus edodes stalk by Maillard reaction

LIU Peiji, CUI Wenjia, WANG Wenliang, GONG Zhiqing, YANG Zhengyou

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 71-78.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 71-78. DOI: 10.13995/j.cnki.11-1802/ts.024141

Flavor improvement of enzymatic hydrolysate of Lentinus edodes stalk by Maillard reaction

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(22): 71-78 https://doi.org/10.13995/j.cnki.11-1802/ts.024141

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Received	Revised	Published
2020-04-04	2020-06-23	2020-11-25
Issue Date
2020-12-11

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