摘要
介绍水产调味料的概念及其应用,阐述水产调味料的研究动态,包括水产调味料的原料、风味成分及现代新技术在其中的应用,指出今后水产调味料的发展趋势及我国开发水产调味料的潜在优势。
The article introduces the conception and application of aquatic product flavoring, elaborates the research situation, including the material, flavor component and new techniques application, The article also indicates the development trend of aquatic product flavoring in the future and the potential predominance of exploitation in China.
出处
《食品科技》
CAS
北大核心
2006年第11期51-54,共4页
Food Science and Technology
关键词
水产调味料
研究现状
发展趋势
潜在优势
aquatic product flavoring
research situation
development trend
potential predominance
