牛肉蛋白水解物的特性及其模式体系的Maillard反应

[1] 肉类香精的感官评价 [J]. 香料香精化妆品, 2003, (06) : 32 - 35

[2] 花生肽的酶法生产工艺研究 [J]. 食品与机械, 2000, (03) : 14 - 17

[3] 试验设计与数据处理[M]. - 苏州大学出版社 , 吴有炜著, 2002

[4] Review of methods for the analysis of protein hydrolysates [J]. FOOD CHEMISTRY, 1997, 60 (02) : 263 - 271

[5] Spectrophotometric assay using O-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins .2 Church F,Swaisgood H E. J Dairy Sci . 1983

[6] Low molecular weight enzymatic fish protein hydrolysates: Chemical composition and nutritive value .2 Georgios L. J Agric Food Chem . 1978

[1] 肉类香精的感官评价 [J]. 香料香精化妆品, 2003, (06) : 32 - 35

[2] 花生肽的酶法生产工艺研究 [J]. 食品与机械, 2000, (03) : 14 - 17

[3] 试验设计与数据处理[M]. - 苏州大学出版社 , 吴有炜著, 2002

[4] Review of methods for the analysis of protein hydrolysates [J]. FOOD CHEMISTRY, 1997, 60 (02) : 263 - 271

[5] Spectrophotometric assay using O-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins .2 Church F,Swaisgood H E. J Dairy Sci . 1983

[6] Low molecular weight enzymatic fish protein hydrolysates: Chemical composition and nutritive value .2 Georgios L. J Agric Food Chem . 1978