美拉德反应改善熟化马铃薯冻融酶解汁液风味. (Chinese)
- Resource Type
- Article
- Authors
- 李娇; 周志帅; 申光辉
- Source
- Journal of Chinese Institute of Food Science & Technology; Nov2022, Vol. 22 Issue 11, p190-203, 14p
- Subject
- MAILLARD reaction
AMINO acids
IRON ions
FREE radicals
BUTYRALDEHYDE
FRUCTOSE
- Language
- Chinese
- ISSN
- 10097848
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