Four reducing sugars on the physicochemical and salt taste-enhancing properties of Maillard reaction products from fish skin collagen peptides
ZHANG Tingyi, WANG Can, LI Zhiheng, WANG Bei, FU Yu, WU Wei
Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (13) : 161-166.
Four reducing sugars on the physicochemical and salt taste-enhancing properties of Maillard reaction products from fish skin collagen peptides
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