氨基酸源对热反应牛肉香精中氯丙醇形成的影响

黄明泉，夏艳秋，李娟，邹青青，孙宝国，张玉玉

Effects of Different Amino Acid Sources on the Formation of Chloropropanols in Thermo-Reaction Beef Flavorings

HUANG Mingquan, XIA Yanqiu, LI Juan, ZOU Qingqing, SUN Baoguo, ZHANG Yuyu

食品科学 . 2017, (1): 13 -19 . DOI: 10.7506/spkx1002-6630-201701003