“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

JIN Lin-xi，PAN Cui-fang，WANG Shi，XIE Jian-chun，SUN Bao-guo

食品科学 . 2011, (19): 1 -6 . DOI: 10.7506/spkx1002-6630-201119001