Effects of temperature on non-volatile substances in Maillard reaction products from xylose-chicken bone hydrolysate system

ZHENG Xiao-jie,LIN Sheng-li,NIE Xiao-hua,XU Dan

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Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (3) : 140.

Effects of temperature on non-volatile substances in Maillard reaction products from xylose-chicken bone hydrolysate system

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(3): 140

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