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| Effect of Lipid Oxidation and Maillard Reaction on Flavor Meat |
| Yang Hongju |
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Abstract Oxidation mechanism of intramuscular fat and the action between lipid oxidative products and Maillard rdaction were illustrated.the formation representative fron cooked meat products and the formation of flavor compound during lipid oxidation after cooking were discussed.Lipid Oxidation had a effect on Maillard Reaction that decreased the formation of between lipid oxidation and Maillard reaction determined cooked meat flavor.
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2004, Vol. 18 
