原创力文档optimization of maillard reaction with ribose for enhancing anti-allergy effect of fish protein hydrolysates using response surface methodology论文.pdfVIP
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Food Chemistry 176 (2015) 420–425
Contents lists available at ScienceDirect
Food Chemistry
journal homepage: www.elsevi /locat e/foodchem
Optimization of Maillard reaction with ribose for enhancing anti-allergy
effect of fish protein hydrolysates using response surface methodology
Sung-Yong Yang a, Se-Wook Kim a, Yoonsook Kim b, Sang-Hoon
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