“氧化鸡脂-半胱氨酸”反应体系的肉香味物质及其形成机制

靳林溪，潘翠芳，王石，谢建春*，孙宝国

Meaty Flavors Derived from a Reaction System Consisting of Oxidized Chicken Fat and Cysteine and Formation Mechanisms

食品科学 . 0, (): 1 -6 .