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The effects of enzymatic hydrolysis degree of bovine bone marrow extract on flavor generation via the Maillard reaction

Crossref DOI link: https://doi.org/10.1007/s11694-018-9966-2

Published Online: 2018-11-09

Published Print: 2019-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Xu, Xinru

Zheng, Yingying

Song, Huanlu https://orcid.org/0000-0001-8513-3299
Gong, Lin

Pan, Wenqing
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Text and Data Mining valid from 2018-11-09
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Article History

Received: 26 May 2018

Accepted: 30 October 2018

First Online: 9 November 2018