摘要
本文综述了目前国内外甜瓜风味物质的研究进展,以期为甜瓜的栽培、育种及其在食品工业中的应用提供理论依据和参考。
This paper summarized the pace of progress in flavor compounds from cucumis melon at home and abroad,in order to provide the reference and theoretical basis for the plant and breed of cucumis and help the applied of cucumis melo in food industry.
出处
《保鲜与加工》
CAS
2010年第6期51-53,共3页
Storage and Process
关键词
甜瓜
风味物质
研究进展
cucumis melon
flavor compounds
research
