Formation and reaction pathway of caramel-like aroma compounds in solid state Maillard model system of ruducing sugars and proline

doi:10.13995/j.cnki.11-1802/ts.2014.01.038

ZHOU Zhi-lei, XU Zhi-qiang, ZHOU Shun, WANG Hua, XU Fei-fei, LI Yue, ZHONG Fang

Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (01) : 30-34.

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Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (01) : 30-34. DOI: 10.13995/j.cnki.11-1802/ts.2014.01.038

Food and Fermentation Industries

Formation and reaction pathway of caramel-like aroma compounds in solid state Maillard model system of ruducing sugars and proline

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 40(01): 30-34 https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.038

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