The contribution of chicken peptides towards the generation of meat flavor compounds via maillard reaction

被引：0
|
作者：
Liu, Jian-Bin [1 ]
Kang, Le [1 ]
Liu, Meng-Ya [1 ]
He, Cong-Cong [1 ]
Song, Huan-Lu [1 ]
机构：
[1] Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
来源：
Modern Food Science and Technology | 2015年 / 31卷 / 04期
关键词：
Compendex;
D O I：
10.13982/j.mfst.1673-9078.2015.4.049
中图分类号：
学科分类号：
摘要：
Peptides
引用
收藏
页码：301 / 310
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