崔春,赵谋明,曾晓房,任娇艳

• 1:华南理工大学轻工与食品学院
• 2:华南理工大学轻工与食品学院
• 3:华南理工大学轻工与食品学院
• 4:华南理工大学轻工与食品学院 广州510640

摘要(Abstract)：

系统地论述了酸水解植物蛋白和酶水解植物蛋白的历史、生产工艺、化学组成以及风味方面的差异,并分析了差异产生的原因。

关键词(KeyWords)： HVP;EVP;呈味成分;挥发性成分

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 崔春,赵谋明,曾晓房,任娇艳

参考文献(References)：

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