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中文
Meat Research
2006
,
Vol. 20
Issue (5)
: 24-26
DOI
: 10.7506/rlyj1001-8123-200605007
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Abstract
This text mainly introduces Maillard reaction and the factors which affect the reaction,and the contribution Maillard reaction gifts some food
Key words
：
Maillard
Reaction Food Flavour
:
TS201.4
TS251.1
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200605007
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I5/24
[1]
LI Xiaomin, WANG Qing, LI Qi, SUOLANG Zhaxi, LI Guowei, ZHANG Qifan, ZHANG Xiaolin, TAN Xinyue.
Basic Nutrients and Volatile Components of Spent Tibetan Hen Meat
[J]. Meat Research, 2023, 37(4): 1-6.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2006, Vol. 20 
