The Influence of Different Molecular Weight of the Wheat Gluten Enzymatic Hydrolysis on the Flavor of Maillard Reaction

Zhong Hong-bo, Huang Chan-yuan, Yin Wen-ying, Zhao mou-ming, Cui Chun

Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (07) : 63-67.

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PDF(315 KB)
Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (07) : 63-67. DOI: 10.13995/j.cnki.11-1802/ts.2012.07.025
Food and Fermentation Industries

The Influence of Different Molecular Weight of the Wheat Gluten Enzymatic Hydrolysis on the Flavor of Maillard Reaction

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2012, 38(07): 63-67 https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.025

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