引用本文: | 吕雪娟 梁兰兰. 蛋白水解度对食品风味特征的影响[J]. 华南农业大学学报, 1996, (3): 96-100. |
Citation: | Lu Xuejuan 1 Liang Lanlan 2 Huang Huajing 2 Ning Zhengxiang 2. EFFECTS OF HYDROLYSIS DEGREE OF PROTEINS ON FOOD TASTE[J]. Journal of South China Agricultural University, 1996, (3): 96-100. |