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中文
Meat Research
2006
,
Vol. 20
Issue (5)
: 26-28
DOI
: 10.7506/rlyj1001-8123-200605008
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Maillard Reaction and Food Flavour
Wang Xiao-hua;Zhao Bao-cui;Yang Xing-zhang;Hu Xiao-jing;Lei Xue-feng
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Articles by authors
Wang Xiao-hua
Zhao Bao-cui
Yang Xing-zhang
Hu Xiao-jing
Lei Xue-feng
Cite this article:
Wang Xiao-hua,Zhao Bao-cui,Yang Xing-zhang, et al. Maillard Reaction and Food Flavour[J]. Meat Research, 2006, 20(5): 26-28.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200605008
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I5/26
[1]
LIU Hui, XING Jiahao, FAN Min, WANG Mengsong, PAN Lin, WEI Chaokun.
Optimized Preparation and Flavor Analysis of Mutton-like Flavoring Base
[J]. Meat Research, 2023, 37(5): 57-65.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2006, Vol. 20 Issue (5): 26-28 DOI: 10.7506/rlyj1001-8123-200605008
