白猪肉与黑猪肉热反应香精中香气物质分析鉴定

赵梦瑶，赵健，谢建春，肖群飞，范梦蝶，王天泽，杜文斌，王蒙，郭夏云

Characterization of Aroma Compounds in Two Meat Flavorings Prepared from Thermal Reaction of Enzymatic Hydrolysates of Black Pig and Common White Pig Meat Proteinss with Oxidized Lard

ZHAO Mengyao, ZHAO Jian, XIE Jianchun, XIAO Qunfei, FAN Mengdie, WANG Tianze, DU Wenbin, WANG Meng, GUO Xiayun

食品科学 . 2017, (20): 40 -47 . DOI: 10.7506/spkx1002-6630-201720007