pH与反应温度对鸡骨素酶解液MRPs品质特性的影响
胡礼，王金枝，张春晖，唐春红，杜桂红，李侠，李春红
Characteristics of Maillard Reaction Products from Enzymatic Hydrolysate of Chicken Bone Extract as Influenced by pH and Temperature
HU Li, WANG Jin-zhi, ZHANG Chun-hui, TANG Chun-hong, DU Gui-hong, LI Xia, LI Chun-hong
中国农业科学
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2015, (18): 3689
-3700
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DOI: 10.3864/j.issn.0578-1752.2015.18.012
