Effects of Using Sulfur-Containing Compounds and Sake Lees Hydrolysates to Produce Meat-Like Process Flavor
碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 106 === Maillard reaction is one of the central pathways to produce meat flavor, and sulfur-containing compounds of Maillard reaction products show a great influence on aroma. The peptide molecular weight from 1,000-5,000 Da in Maillard reaction products called Maillar...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/n2pjg5 |