机译:衍生自AloIdidae Aloidi肌肉酶水解产物的Maillard反应产物的物理化学和风味特征,高压加工
College of Food Science and Engineering Bohai University No. 19 Keji Road Jinzhou Liaoning 121013 China National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19 Keji Road Jinzhou Liaoning 121013 China The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19 Keji Road Jinzhou Liaoning 121013 China;
College of Food Science and Engineering Bohai University No. 19 Keji Road Jinzhou Liaoning 121013 China National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19 Keji Road Jinzhou Liaoning 121013 China The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19 Keji Road Jinzhou Liaoning 121013 China;
College of Food Science and Engineering Bohai University No. 19 Keji Road Jinzhou Liaoning 121013 China National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19 Keji Road Jinzhou Liaoning 121013 China The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19 Keji Road Jinzhou Liaoning 121013 China;
College of Food Science and Engineering Bohai University No. 19 Keji Road Jinzhou Liaoning 121013 China National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19 Keji Road Jinzhou Liaoning 121013 China The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19 Keji Road Jinzhou Liaoning 121013 China;
College of Food Science and Engineering Bohai University No. 19 Keji Road Jinzhou Liaoning 121013 China National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19 Keji Road Jinzhou Liaoning 121013 China The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19 Keji Road Jinzhou Liaoning 121013 China;
College of Food Science and Engineering Bohai University No. 19 Keji Road Jinzhou Liaoning 121013 China National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19 Keji Road Jinzhou Liaoning 121013 China The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19 Keji Road Jinzhou Liaoning 121013 China;
College of Food Science and Engineering Bohai University No. 19 Keji Road Jinzhou Liaoning 121013 China National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19 Keji Road Jinzhou Liaoning 121013 China The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19 Keji Road Jinzhou Liaoning 121013 China;
Aloididae aloidi; enzymatic hydrolysates; high-pressure processing (HPP); Maillard reaction; flavour;
机译:来自酶牛肉水解的风味前体肽Maillard反应-II:通过美丽的反应将香料化合物合成香料化合物的机理
机译:超声处理对贻贝肉酶解产物美拉德反应及产物特性的影响
机译:交联产物在增香剂加工中的贡献:美拉德肽在美拉德反应系统感官特性中的新概念
机译:来自猪血浆蛋白水解产物 - 半乳糖模型系统的美丽反应产物的特征及抗氧化活性
机译:成熟过程中基因表达的转基因修饰对加工番茄制品理化特性的影响。
机译:交联产物在增香剂加工中的贡献:美拉德肽在美拉德反应系统感官特性中的新概念
机译:源自木糖牛酪蛋白水解酸盐美丽反应的产品的表征和抗氧化活性:反应时间的影响