食用香精的制备新技术及其控释系统的开发

doi:10.7506/rlyj1001-8123-200805004

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摘要简要介绍了食用香精的发展现状,对现代食品工业高新技术在食用香精中的应用作了较为全面的阐述,并对其控释系统的开发现状作了简单介绍.

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	作者相关文章
	陈能飞
	李卫华
	张书敏

关键词 ：食用香精, 制备技术, 控释系统

Abstract：This paper is an overview of the development of food flavoring essence.The new technologies applied in food flavoring essence industry was roundly illuminated and the controlled release system of food flavor was briefly reviewed.

Key words： Food flavoring essence Preparing technology Controlled release system

PACS:

TS202

引用本文:

陈能飞；李卫华；张书敏. 食用香精的制备新技术及其控释系统的开发[J]. 肉类研究, 2008, 22(5): 18-21 https://doi.org/10.7506/rlyj1001-8123-200805004
Chen Neng-fei;Li Wei-hua;Zhang Shu-min. New Technology of Food Flavoring Essence and Development of the Controlling & Releasing System. Meat Research, 2008, 22(5): 18-21 https://doi.org/10.7506/rlyj1001-8123-200805004

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https://www.rlyj.net.cn/CN/10.7506/rlyj1001-8123-200805004 或 https://www.rlyj.net.cn/CN/Y2008/V22/I5/18