Effect of Chicken Fat and Maillard Reaction on Flavor of Tricholoma matsutake Soup

Tricholoma matsutake soup was prepared with Tricholoma matsutake as raw material under thermal reaction conditions. The effects of chicken fat and Maillard reaction on the flavor of Tricholoma matsutake soup were analyzed and compared by high performance liquid chromatography (HPLC), taste analysis...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Shipin gongye ke-ji
المؤلفون الرئيسيون: Yifei SUN, Wenjia CUI, Wenliang WANG, Shasha SONG, Xiaozhen TANG
التنسيق: مقال
اللغة:الصينية
منشور في: The editorial department of Science and Technology of Food Industry 2022-10-01
الموضوعات:
tricholoma matsutake
chicken fat
maillard reaction
flavor
soup
الوصول للمادة أونلاين:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120322

الانترنت

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120322

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