含硫氨基酸美拉德反应在金华火腿挥发性风味物质形成中的作用

赵景丽，赵改名*，柳艳霞，田玮，张建威，胡东华

Analysis of Volatile Flavor Compounds in Jinhua Ham as Maillard Reaction Products of Sulfur-containing Amino Acids

ZHAO Jing-li，ZHAO Gai-ming*，LIU Yan-xia，TIAN Wei, ZHANG Jian-wei，HU Dong-hua

食品科学 . 2013, (19): 23 -26 . DOI: 10.7506/spkx1002-6630-201319006