Changes of Flavor Compounds of Hydrolyzed Chicken Bone Extracts during Maillard Reaction
Sun, Hong-Mei, Wang, Jin-Zhi, Zhang, Chun-Hui, Li, Xia, Xu, Xiong, Dong, Xian-Bing, Hu, Li, Li, Chun-HongТом:
79
Мова:
english
Журнал:
Journal of Food Science
DOI:
10.1111/1750-3841.12689
Date:
December, 2014
Файл:
PDF, 918 KB
english, 2014