| Maillard反应与Strecker降解及其对食品风味与食品营养的影响 |
| |
| 引用本文： | 冯大炎,周运友.Maillard反应与Strecker降解及其对食品风味与食品营养的影响[J].安徽师范大学学报(自然科学版),1993(2). |
| |
| 作者姓名： | 冯大炎 周运友 |
| |
| 作者单位： | 安徽师大化学系
(冯大炎)，安徽师大化学系(周运友) |
| |
| 摘 要： | 本文详细阐明了Maillard反应与Strecker降解的化学过程及其相互关系,还进一步讨论了这两个反应与食品营养及食品风味之间的关系,为在食品加工过程中如何正确运用这两个反应提供了依据。
|
| 关 键 词： | Maillard反应 Strecker降解 食品风味 食品营养 |
Maillard Reaction and Strecker Degradation And Their Influence on Food Flavour and Food Nutrition. |
| |
| Feng Dayan Zhou Yunyou.Maillard Reaction and Strecker Degradation And Their Influence on Food Flavour and Food Nutrition.[J].Journal of Anhui Normal University(Natural Science Edition),1993(2). |
| |
| Authors: | Feng Dayan Zhou Yunyou |
| |
| Institution: | Department of chemistry |
| |
| Abstract: | The Paper narrates in detail the chemical processes of Maillard reaction and strecker degradation and the relation between them. It also discusses the relation between the two reactions and food nutrition and food flarvour. Therefore, it Provides scientific basis for sth. how to apply the reactions in food processing. |
| |
| Keywords: | Mailiard reaction Strecker degradation food flavour food nutrition |
| 本文献已被 CNKI 等数据库收录！ |
