美拉德反应制备鸡肉风味基料工艺优化及呈味特性分析
侯钰柯, 蒋宇飞, 康明丽, 李凌云, 韩敏义, 徐幸莲
Optimization of Maillard reaction for the preparation of chicken flavor base material and the analysis of its flavor
HOU Yuke, JIANG Yufei, KANG Mingli, LI Lingyun, HAN Minyi, XU Xinglian
食品与发酵工业
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2022, (17): 198
-206
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DOI: 10.13995/j.cnki.11-1802/ts.029562
