Preparation optimization and flavor characterization of light-colored Maillard salty peptides from Hypsizygus marmoreus
LANG Yonghua, YANG Siyu, HOU Guohua, MIAO Song, ZHANG Longtao, DENG Kaibo
Food and Fermentation Industries . 2026, (19): 150 -160 .  DOI: 10.13995/j.cnki.11-1802/ts.045295

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