美拉德反应改善熟化马铃薯冻融酶解汁液风味 / Maillard Reaction Improves the Flavor of Frozen-thawed Enzymatic Juice Derived from Cooked Potato
- Resource Type
- Academic Journal
- Source
- 中国食品学报 / Journal of Chinese Institute of Food Science and Technology. 22(11):190-203
- Subject
马铃薯 酶解汁液 美拉德反应 风味 游离氨基酸 抗氧化活性 - Language
- Chinese
- ISSN
- 1009-7848