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中文
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, (
07
): 63 -67 . DOI: 10.13995/j.cnki.11-1802/ts.2012.07.025
