食品风味与酶

Food Flavor and Enzymes

介绍了食品中脂肪、蛋白质、核酸和风味前体在酶的作用下生成风味物质的过程 ,用于消除食品异味的酶 ,用来生产风味物质的酶。

Important products derived from fats, proteins, nucleic acids and flavor precursors are discussed in terms of the enzymes involved in the reactions. Enzymes that are used to eliminate off flavors and the use of enzymes for the direct synthesis of flavoring compounds are also discussed.