水分含量对L-抗坏血酸-L-半胱氨酸Maillard反应体系中挥发性产物的影响

谭志伟，余爱农，刘应煊

Effect of Water Content on Generation of Volatile Compounds from Maillard Reaction of L-Ascorbic Acid and L-Cysteine

TAN Zhi-wei, YU Ai-nong, LIU Ying-xuan

食品科学 . 2014, (10): 132 -138 . DOI: 10.7506/spkx1002-6630-201410024