Characteristics ofMaillard Reaction Products From the Enzymatic Hydrolysate of the Chicken Bone Extract as Influenced by pH

TANG Chunhong, HU Li, WANG Jinzhi, ZHANG Chunhui, SUN Hongmei, LI Xia

Journal of Nuclear Agricultural Sciences ›› 2015, Vol. 29 ›› Issue (1) : 63-69.

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Journal of Nuclear Agricultural Sciences ›› 2015, Vol. 29 ›› Issue (1) : 63-69. DOI: 10.11869/j.issn.100-8551.2015.01.0063

Characteristics ofMaillard Reaction Products From the Enzymatic Hydrolysate of the Chicken Bone Extract as Influenced by pH

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 29(1): 63-69 https://doi.org/10.11869/j.issn.100-8551.2015.01.0063

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