Effects of ultrasonic treatment on Maillard reaction and product characteristics of enzymatic hydrolysate derived from mussel meat
出版年份 2019 全文链接
标题
Effects of ultrasonic treatment on Maillard reaction and product characteristics of enzymatic hydrolysate derived from mussel meat
作者
关键词
-
出版物
JOURNAL OF FOOD PROCESS ENGINEERING
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2019-08-01
DOI
10.1111/jfpe.13206
参考文献
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