贻贝蒸煮液美拉德反应制备海鲜调味基料工艺研究及其挥发性风味分析
柯志刚, 吴涛, 陈慧, 周绪霞, 金友定, 戴央章, 邓尚贵, 周小敏, 丁玉庭, 刘书来, 相兴伟
Study on preparation of seafood-like seasoning base by Maillard reaction from mussel cooking liquid and analysis of volatile flavor compounds
KE Zhigang, WU Tao, CHEN Hui, ZHOU Xuxia, JIN Youding, DAI Yangzhang, DENG Shanggui, ZHOU Xiaomin, DING Yuting, LIU Shulai, XIANG Xingwei
食品与发酵工业
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2024, (1): 232
-240
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DOI: 10.13995/j.cnki.11-1802/ts.033572
