pH对阿拉伯糖-半胱氨酸模型体系挥发性风味物质形成的影响

侯亚龙, 陈正行, 罗昌荣, 王光雨

Effects of pH on Formation of Aroma Volatiles in Model System of Arabinose/Cysteine Formation

HOU Ya-Long, CHEN Zheng-Xing, LUO Chang-Rong, WANG Guang-Yu

食品科学 . 2007, (4): 87 -91 .