摘要
概述了发酵乳的风味组成,重点介绍了乙醛、丁二酮对发酵乳风味的影响,以及发酵乳中乙醛、丁二酮的检测方法。
To introduce the flavor compounds in fermented milk,especially to introduce the effect of Aldehydes and Diacetyls to the flavor in fermented milk,and some measurements were also introduced.
出处
《中国乳品工业》
CAS
北大核心
2010年第10期32-34,共3页
China Dairy Industry
基金
石家庄科学技术研究与发展计划项目(10117148A)
关键词
发酵乳
风味
乙醛
丁二酮
fermented milk
flavor
Aldehydes
Diacetyls
