1) The research development on meat flavoring
肉类香精研究进展
2) Research advances on melanoidions
类黑精研究进展
3) The Progress in the Studies on Aromaticity
芳香性研究进展
4) Progress of study on aromatic rice
香稻研究进展
5) The research progress of Fish Sperm
鱼精的研究进展
6) meat flavor
肉类香精
1.
Application of Maillard reaction in meat flavor industry;
美拉德反应在肉类香精中的作用
2.
This paper has mainly introduced the development of the theory study on meat flavor and classify.
简述了肉类香精的理论基础研究发展历程及其分类;重点介绍了肉类香精在方便面及熟肉制品中的应用,并展望了肉类香精的研究开发前景。
3.
The formation principle of meat flavor and the application of Maillard reaction in meat flavor preparation as well as application status of thermal processing meat flavor were summarized.
论述了美拉德(Maillard)反应的机理、影响因素;肉类香味形成原理及美拉德反应在肉类香精制备中的作用,概述了热反应香精的应用。
补充资料：芳香
香味（多指花草）：梅花的～沁人心脾。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条