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
Formation and reaction pathway of caramel-like aroma compounds in solid state Maillard model system of ruducing sugars and proline
ZHOU Zhi-lei, XU Zhi-qiang, ZHOU Shun, WANG Hua, XU Fei-fei, LI Yue, ZHONG Fang
食品与发酵工业
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2014, (01): 30
-34
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DOI: 10.13995/j.cnki.11-1802/ts.2014.01.038
