固相美拉德反应增香法制备虾风味料工艺及SPME-GC-MS 测定

解万翠，杨锡洪*,陈昊林，章超桦，吉宏武

Preparation Processing of Shrimp Flavorings by Microwave-heating Maillard Reaction Method and Determination of Volatile Aroma Compounds

XIE Wan-cui，YANG Xi-hong*，CHEN Hao-lin，ZHANG Chao-hua，JI Hong-wu

食品科学 . 2010, (24): 199 -205 . DOI: 10.7506/spkx1002-6630-201024043