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中文
Study on preparation and volatile flavor compounds of the product by Maillard reaction from silkworm Pupa hydrolysates
Lu Zhen, Mu Li-xia, Liu Jun, Zou Yu-xiao, Liao Sen-tai
Food and Fermentation Industries . 2013, (
04
): 119 -124 . DOI: 10.13995/j.cnki.11-1802/ts.2013.04.037
