L-阿拉伯糖与氨基酸美拉德反应挥发性风味物质分析

冯涛，赵宇，张治文，庄海宁，宋诗清，姚凌云，孙敏，徐志民

Analysis and Formation Mechanism of Volatile Flavor Substances in Maillard Reaction Products from L-Arabinose and Amino Acid

FENG Tao, ZHAO Yu, ZHANG Zhiwen, ZHUANG Haining, SONG Shiqing, YAO Lingyun, SUN Min, XU Zhimin

食品科学 . 2019, (8): 213 -217 . DOI: 10.7506/spkx1002-6630-20180420-271