Preparation Processing of Shrimp Flavorings by Microwave-heating Maillard Reaction Method and Determination of Volatile Aroma Compounds
XIE Wan-cui，YANG Xi-hong*，CHEN Hao-lin，ZHANG Chao-hua，JI Hong-wu
FOOD SCIENCE . 2010, (24): 199 -205 .  DOI: 10.7506/spkx1002-6630-201024043