摘要
甘氨酸和葡萄糖等的混合液在微波场(2450MHz,600W)中辐照10min即完成了Maillard反应,且产物具有浓郁香味。
Maillard reaction was occured when the aqueous mixture of glucose andglycine was radiated in microwave field(2450MHz, 600W)for about 10 minutes ,and itsreaction product had a strong aroma
出处
《烟草科技》
EI
CAS
1995年第1期18-19,共2页
Tobacco Science & Technology