| 水产调味料的研究现状和发展趋势 |
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| 引用本文： | 杨晋,陶宁萍,王锡昌. 水产调味料的研究现状和发展趋势[J]. 食品科技, 2006, 31(11): 51-54 |
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| 作者姓名： | 杨晋 陶宁萍 王锡昌 |
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| 作者单位： | 上海水产大学食品学院,上海,200090 |
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| 摘 要： | 介绍水产调味料的概念及其应用,阐述水产调味料的研究动态,包括水产调味料的原料、风味成分及现代新技术在其中的应用,指出今后水产调味料的发展趋势及我国开发水产调味料的潜在优势。
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| 关 键 词： | 水产调味料 研究现状 发展趋势 潜在优势 |
| 文章编号： | 1005-9989(2006)11-0051-04 |
| 修稿时间： | 2006-04-28 |
Research situation and development trend of aquatic product flavoring |
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| YANG Jin,TAO Ning-ping,WANG Xi-chang. Research situation and development trend of aquatic product flavoring[J]. Food Science and Technology, 2006, 31(11): 51-54 |
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| Authors: | YANG Jin TAO Ning-ping WANG Xi-chang |
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| Abstract: | The article introduces the conception and application of aquatic product flavoring, elaborates the research situation, including the material, flavor component and new techniques application. The article also indicates the development trend of aquatic product flavoring in the future and the potential predominance of exploitation in China. |
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| Keywords: | aquatic product flavoring research situation development trend potential predominance |
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