The Effect of Different Low-valued Fish Hydrolysates on Sauce Flavor Synthesis by Maillard Reaction
Cui Chun
Zhao Mou-ming
Liu Shan
Zeng Xiao-fang
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Publication Date：2006-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：4( 9-12 )