Study on the Maillard Reaction Contributed to Beef-like Process Flavour
碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 102 === It is well-known that meat flavour is thermally derived through the Maillard reaction. Many desirable meat flavor volatiles are synthesized by heating water-soluble precursors such as amino acids and carbohydrates. There have been various types of simulated mea...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/20422809887819597106 |