Effect of Reaction Conditions on Generation of Meatlike Process Flavors by Maillard Reaction under Model Systems
碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 108 === In the food industry, meat flavor is often simulated by simply blended with natural extracts, or isolated and identified the components in meat by GCMS, then reconstructed and reformulated the meat flavor with related chemicals or by thermal reaction through Ma...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/handle/55d99p |