Effect of temperature on spectral characteristics and volatile compounds of Maillard reaction products from xylose-chicken bone hydrolysate system

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

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (8) : 127.

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PDF(1196 KB)
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (8) : 127.

Effect of temperature on spectral characteristics and volatile compounds of 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(8): 127

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