还原糖与脯氨酸固相美拉德反应模型中焦糖香成分的形成及机理
周志磊,徐志强,周顺,汪华,徐菲菲,李玥,钟芳
食品与发酵工业 ›› 2014, Vol. 40 ›› Issue (01) : 30-34.
还原糖与脯氨酸固相美拉德反应模型中焦糖香成分的形成及机理
Formation and reaction pathway of caramel-like aroma compounds in solid state Maillard model system of ruducing sugars and proline
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