| 功能性鲜味剂的最新研究进展 |
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| 引用本文： | 孟鸿菊,杨坚. 功能性鲜味剂的最新研究进展[J]. 中国食品添加剂, 2007, 0(1): 109-113 |
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| 作者姓名： | 孟鸿菊 杨坚 |
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| 作者单位： | 西南大学食品学院,重庆北碚,400716 |
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| 摘 要： | 本文从鲜味剂的现状分析、呈味机理出发大致介绍了部分已开发的功能性鲜味剂及其它们的理化性质、功能及在食品行业中的应用。
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| 关 键 词： | 功能性鲜味剂 性质 功能 应用 |
| 文章编号： | 23710343 |
| 修稿时间： | 2006-10-19 |
The research progresses of functional fresh taste medicinal preparation |
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| MENG Hong-ju,YANG jian. The research progresses of functional fresh taste medicinal preparation[J]. China Food Additives, 2007, 0(1): 109-113 |
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| Authors: | MENG Hong-ju YANG jian |
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| Affiliation: | Food Department of Southwest University, Chongqing Beibei 400716 |
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| Abstract: | This article introduced approximately the physics and chemistry nature,function,application in food profession of some developed functionality fresh taste medicinal preparation according to its present statos and the taste mechanism to embark. |
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| Keywords: | functional fresh taste medicinal preparation nature function application |
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