Study on preparation of meat-like process flavor substance from enzyme-hydrolyzed wheat protein by Maillard reaction

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作者：
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[1] Liu, Liya
[2] Sun, Mengying
[3] Wang, Yanzhou
[4] Zhong, Kui
[5] Tong, Litao
[6] Zhu, Jie
[7] Zhou, Sumei
来源：
Zhou, S. | 1600年 / Editor. Dept. of J. of the Chinese Cereals and Oils Assoc., No. 11 Baiwanzhuang Avenue, Xicheng District, Beijing, 100037, China卷 / 28期
关键词：
Hydrolysis - Glycosylation - Volatile organic compounds - Amino acids - Flavor compounds;
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