摘要
粪臭素和雄烯酮是引起公猪肉膻味的主要物质。本文对全公猪膻味物质的概念、种类以及近年国内外对膻味物质的相关研究进行了综述,并且在此基础上提出了关于利用生物方法降解膻味物质的思考,为今后全公猪膻味物质的研究提供一定理论基础和思路。
Skatole and anderostenone are the main substance concept ,varieties and researches of boar taint in intact male paper,and some thinking on degradation of boar taint by research of boar taint in future were supported. leading to boar taint of intact male pig meat. The pig were summarized at home and abroad in this biology methods were raised. Some threads on
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第12期392-395,共4页
Science and Technology of Food Industry
基金
国家自然科学基金面上项目(31071566)
关键词
全公猪
膻味物质
降解
intact male pig
intact male pig
degradation
