Effect of NaCl on color and flavor of soybean peptide by Maillard reaction

doi:10.13995/j.cnki.11-1802/ts.2014.06.016

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Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (06) : 13-16. DOI: 10.13995/j.cnki.11-1802/ts.2014.06.016

Food and Fermentation Industries

Effect of NaCl on color and flavor of soybean peptide by Maillard reaction

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 40(06): 13-16 https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.016

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