The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine

已完结 10 由画舫发布于 2026/7/14 11:01:39

DOI:10.1016/j.fochx.2024.101491
作者：Zuoyong Zhang, Jiayi Chen, Li Zheng, Jinlong Zhao, Na Guo, Xue Fang, Xuan Lu, Fangyan Zhang, Guilan Zhu
文献类型：期刊论文
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Elsevier

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