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- W2356021237 abstract "Flavor is that people perceive one of the important criteria for good and bad food.Food flavor for the research has become a focus of the scholars at home and abroad.However,cooking dishes scented studies have not been to form a good system in domestic research more poor.From the perspective of food,showed as many as 400,000 kinds of fragrant substances.Cooking dishes as the most commonly used food,and the mysteries of its complex flavor is not known to everyone.In this paper,cooking point of view,combination of food flavor principle.Discusses the raw food was fragrant substances,Set out in the cooking process,Set out in the cooking process,cooking aroma and chemical reaction mechanism of the formation of channels." @default.
- W2356021237 created "2016-06-24" @default.
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- W2356021237 date "2010-01-01" @default.
- W2356021237 modified "2023-09-24" @default.
- W2356021237 title "Aroma formation mechanism of Chinese Cooking" @default.
- W2356021237 hasPublicationYear "2010" @default.
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