Kinetic Study of Volatile Favor Compound Formation in Ascorbic Acid-Cysteine Maillard Reaction System
TANG Lepan1,2, YANG Xiaohong2, YU Ainong1,2,*
FOOD SCIENCE . 2015, (11): 27 -32 .  DOI: 10.7506/spkx1002-6630-201511006