Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis
2019 ◽
Vol 122
(3)
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pp. 1900212
2015 ◽
Vol 24
(2)
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pp. 411-419
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1966 ◽
Vol 24
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pp. 188-189
1992 ◽
Vol 50
(2)
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pp. 1202-1203
1979 ◽
Vol 135
(1)
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pp. 168
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