摘要
采用氨基酸、多肽 (特别是含硫物 )与还原糖进行美拉德反应制备牛肉香精 ,并对反应条件的各因素如反应时间、反应温度等进行了研究。
Maillard reaction was used to produce beef flavoring, and the effects of reaction conditions such as reaction time,temperature, etc. on the quality of beef flavoring were studied.
出处
《冷饮与速冻食品工业》
2003年第2期22-23,共2页
Beverage & Fast Frozen Food Industry
