摘要
综述形成肉香的挥发性风味物质及其它们产生的途径与相应前体物,以及影响肉香味形成的各种理化因素。
Reviewed the compounds contributing to aroma and the chemical reactions by which meat aroma was formed.The factors effecting aroma-forming reactions were also discussed.
出处
《食品科技》
CAS
北大核心
2002年第6期23-26,共4页
Food Science and Technology
