檢索結果 - Lianzhu Lin

  • Showing 1 - 1 results of 1
Refine Results
  1. 1
    The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products

    The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products 由 Jianan Zhang, Dongxiao Sun‐Waterhouse, Yunzi Feng, Guowan Su, Mouming Zhao, Lianzhu Lin

    出版 2018
    獲取全文 獲取全文
    Artigo
    加到收藏夾
    Saved in:

檢索工具: