This text studied the technology about sodium sulfite and L-ascorbic acid restrain Maillard reaction which produced pigment in hydrolysis of casein.

 
  • 探討亞硫酸鈉和L-抗壞血酸抑制酪蛋白在水解過(guò)程中發(fā)生褐變的技術(shù)。
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