Maillard Products Formed from Chicken Fat Oxidants and Amino Acids Act as a Flavor Enhancer in Comminuted Chicken Products

查看全文 作　　者：Lingling [1,2]Liu;Boyan [1,2]Liu;Yahui [1,2]Cui;Yanwen [3]Wu;Jie [1,2]Ouyang

机构地区：[1]Department of Food Science and Engineering, College of Biological Science and Technology, Beoing Forestry University, Beijing100083, China;[2]Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China;[3]Beijing Center for Physical and Chemical Analysis, Beijing 100089, China

出　　处：《Journal of Food Science and Engineering》索引2013年第3卷第3期,共7页

关键词：鸡产品氨基酸风味增强剂粉碎 GC-MS分析氧化剂美拉德反应羰基化合物

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Maillard Products Formed from Chicken Fat Oxidants and Amino Acids Act as a Flavor Enhancer in Comminuted Chicken Products

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