Optimization of Maillard reaction for the preparation of chicken flavor base material and the analysis of its flavor

doi:10.13995/j.cnki.11-1802/ts.029562

HOU Yuke, JIANG Yufei, KANG Mingli, LI Lingyun, HAN Minyi, XU Xinglian

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (17) : 198-206.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (17) : 198-206. DOI: 10.13995/j.cnki.11-1802/ts.029562

Optimization of Maillard reaction for the preparation of chicken flavor base material and the analysis of its flavor

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(17): 198-206 https://doi.org/10.13995/j.cnki.11-1802/ts.029562

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Received	Revised	Published
2021-10-11	2021-11-16	2022-09-15
Issue Date
2022-10-01

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