Effect of Maillard reaction on functional properties and potential contaminants formation of Yellow Stripe Trevally meat protein hydrolysates

WANG Jun,WANG Zhong-he,FU Li,LU Bin

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (11) : 23.

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PDF(2278 KB)
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (11) : 23.

Effect of Maillard reaction on functional properties and potential contaminants formation of Yellow Stripe Trevally meat protein hydrolysates

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(11): 23

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