Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate

Author： Chen Xiao Yu Jingyang Cui Heping Xia Shuqin Zhang Xiaoming Yang Baoru

Publisher： MDPI

E-ISSN： 1420-3049|23|2|247-247

ISSN： 1420-3049

Source： Molecules, Vol.23, Iss.2, 2018-01, pp. : 247-247

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