pH值对“半胱氨酸-木糖-甘氨酸”体系肉香味形成的影响

侯莉，梁晶晶，赵健，赵梦瑶，肖群飞，范梦蝶，谢建春

Effect of pH on the Formation of Meaty Flavor Compounds in Cysteine-Xylose-Glycine Reaction System

HOU Li, LIANG Jingjing, ZHAO Jian, ZHAO Mengyao, XIAO Qunfei, FAN Mengdie, XIE Jianchun

食品科学 . 2017, (8): 129 -138 . DOI: 10.7506/spkx1002-6630-201708021