Effects of different Enzymatic Hydrolyses of Mutton Tallow...

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European Journal of Lipid Science and Technology 2019 / 12

Effects of different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard reaction of xylose‐cysteine based on GC‐MS, E‐nose, and Statistical Analysis

Xueping, Ma, Ping, Zhan, Honglei, Tian, Zhisheng, Wei, Peng, Wang
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Journal:
European Journal of Lipid Science and Technology
DOI:
10.1002/ejlt.201900212
Date:
December, 2019
File:
PDF, 1.62 MB
2019
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