摘要
本文详细阐明了Maillard反应与Strecker降解的化学过程及其相互关系,还进一步讨论了这两个反应与食品营养及食品风味之间的关系,为在食品加工过程中如何正确运用这两个反应提供了依据。
The Paper narrates in detail the chemical processes of Maillard reaction and strecker degradation and the relation between them. It also discusses the relation between the two reactions and food nutrition and food flarvour. Therefore, it Provides scientific basis for sth. how to apply the reactions in food processing.
