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机译:在牡丹种子衍生的美丽反应产物中肉味的发展,加入在不同条件下制备的鸡脂肪
Hefei Univ Technol Sch Food Sci & Biol Engn Hefei 230009 Peoples R China|North Minzu Univ Collaborat Innovat Ctr Food Prod & Safety Sch Biol Sci & Engn Yinchuan 750021 Ningxia Peoples R China;
Hefei Univ Technol Sch Food Sci & Biol Engn Hefei 230009 Peoples R China|North Minzu Univ Collaborat Innovat Ctr Food Prod & Safety Sch Biol Sci & Engn Yinchuan 750021 Ningxia Peoples R China;
Hefei Univ Technol Sch Food Sci & Biol Engn Hefei 230009 Peoples R China;
North Minzu Univ Collaborat Innovat Ctr Food Prod & Safety Sch Biol Sci & Engn Yinchuan 750021 Ningxia Peoples R China;
Hefei Univ Technol Sch Food Sci & Biol Engn Hefei 230009 Peoples R China|North Minzu Univ Collaborat Innovat Ctr Food Prod & Safety Sch Biol Sci & Engn Yinchuan 750021 Ningxia Peoples R China;
Hefei Univ Technol Sch Food Sci & Biol Engn Hefei 230009 Peoples R China|North Minzu Univ Collaborat Innovat Ctr Food Prod & Safety Sch Biol Sci & Engn Yinchuan 750021 Ningxia Peoples R China;
Hefei Univ Technol Sch Food Sci & Biol Engn Hefei 230009 Peoples R China|North Minzu Univ Collaborat Innovat Ctr Food Prod & Safety Sch Biol Sci & Engn Yinchuan 750021 Ningxia Peoples R China;
Peony seed; Oxidized chicken fats; Maillard reaction; Volatile compounds; Meat flavors;
机译:由鸡肉脂肪氧化剂和氨基酸形成的美拉德产品可作为粉碎鸡肉产品中的增味剂
机译:糖类型对牡丹种子美拉德反应产物结构和风味特性的影响
机译:Maillard反应作为低于温度温度条件下的干燥固化肉类模型系统中的肉味化合物来源
机译:鸡饲料中抗生素,乳酸和益生菌添加对鸡肉蛋白质和脂肪含量的影响
机译:抗氧化美拉德反应产物(MRP),是通过在煮熟的猪肉碎中还原糖和游离氨基酸而制得的。
机译:Maillard反应作为低于温度温度条件下的干燥固化肉类模型系统中的肉味化合物来源
机译:测定呋磷和荧光作为美丽烹饪条件评价肉类产品的甲状腺反应的标志物