Correlation Analysis of Volatile Flavor Components and Sensory Characteristics of Maillard Reaction Products Derived from Sipunculus nudus Protein Hydrolysate and Different Saccharides

被引：0
|
作者：
You, Gang [1 ]
Niu, Gaigai [1 ]
Dong, Qingliang [1 ]
Zhang, Ziran [1 ]
Guo, Dejun [1 ]
机构：
[1] Guangxi Colleges and Universities Key Laboratory of Development and High-Value Utilization of Beibu Gulf Seafood Resources, College of Food Engineering, Beibu Gulf University, Qinzhou,535000, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 18期
关键词：
D O I：
10.7506/spkx1002-6630-20180803-022
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学科分类号：
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页码：259 / 265
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