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- W996821438 abstract "[鸡肉酶解物-(一品鲜)酵母抽提物-HVP]maillard反应模型系统产生的挥发性香气化合物被用气-质联机分析.一些关键性的肉味或鸡肉味化合物被鉴定出来如2-甲基-3-呋喃硫醇、2-乙酰基呋喃、2-甲基-四氢噻吩酮、苯乙醛、3-甲基-2-噻吩醛、3-乙基-2-噻吩醛、反式茴香醚、二(2-甲基-3-呋哺基)二硫醚、二(2-甲基-4,5-二氢-3-呋喃基)二硫醚、十六醛、十八醛等,印证了由感官评定优化出的Maillard反应的正确性." @default.
- W996821438 created "2016-06-24" @default.
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- W996821438 date "2001-01-01" @default.
- W996821438 modified "2023-09-24" @default.
- W996821438 title "鸡肉酶解物／酵母抽提取物—Maillard反应产生肉香味化合物的研究" @default.
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