Four reducing sugars on the physicochemical and salt taste-enhancing properties of Maillard reaction products from fish skin collagen peptides
ZHANG Tingyi, WANG Can, LI Zhiheng, WANG Bei, FU Yu, WU Wei
Food and Fermentation Industries . 2021, (13): 161 -166 .  DOI: 10.13995/j.cnki.11-1802/ts.025571

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