pH和缓冲剂浓度对抗坏血酸-半胱氨酸模式反应形成香味化合物的影响

刘应煊，余爱农

Effect of pH and Buffer on Aroma Compound Generation from Model Reaction of Ascorbic Acid with Cysteine

LIUYing-xuan，YUAi-nong

食品科学 . 2012, (6): 143 -149 . DOI: 10.7506/spkx1002-6630-201206031