| 梅拉德反应制取蛋香的研究和应用 |
| |
| 引用本文： | 胡光红. 梅拉德反应制取蛋香的研究和应用[J]. 香料香精化妆品, 2001, 0(6): 16-17 |
| |
| 作者姓名： | 胡光红 |
| |
| 作者单位： | 苏州禾田香料研究中心 215127 |
| |
| 摘 要： | 本文研究了蛋香的梅拉德反应 ,找到了适宜的实验条件 ,并将梅拉德反应产物应用于蛋香香精配制 ,列出示范配方
|
| 关 键 词： | 梅拉德反应 蛋香 配制 |
The Study and Compounding of Egg Flavor by Maillard Reaction |
| |
| Hu Guanghong. The Study and Compounding of Egg Flavor by Maillard Reaction[J]. Flavour Fragrance Cosmetics, 2001, 0(6): 16-17 |
| |
| Authors: | Hu Guanghong |
| |
| Abstract: | The study of egg flavor by Maillard reaction was discussed in this paper. The composition with this kind of product was created then. |
| |
| Keywords: | Maillard reaction Egg flavor Compounding |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
