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
FOOD SCIENCE . 2019, (8): 213 -217 .  DOI: 10.7506/spkx1002-6630-20180420-271