摘要
对美拉德反应的原理、肉类香精生成原理、美拉德反应在肉类香精中的应用以及影响因素作了全面综述,以推动美拉德反应技术在香精生产中的应用。
It were reviewed that Maillard reaction theory,the formation mechanism of meat flavor,the applicatino and the effect factors of Maillard reaction in meat flavor,in order to introduce Maillard reaction use in meat flavor industry.
出处
《中国调味品》
CAS
北大核心
2004年第8期34-36,17,共4页
China Condiment
