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Physicochemical and flavour characteristics of Maillard reaction products derived from Aloididae aloidi muscle enzymatic hydrolysates coupled with HighâPressure Processing
Bu, Ying, Zhu, Lunwei, Xu, Wenting, Zhu, Wenhui, Liu, He, Li, Jianrong, Li, XuepengJournal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14802
Date:
October, 2020
File:
PDF, 234 KB
2020