1.
Study on Maillard Reaction Intermediate;
Maillard反应中间体的研究
2.
Study on Preparation of Cocoa Flavor with Maillard Reaction;
Maillard反应型可可香料制备研究
3.
The Research of the Technology of Prawn Flavoring Essence Production by Mallard Reaction
Maillard反应制备虾味香精的工艺技术研究
4.
The influence of environmental factors on the formation of meat aroma by Maillard reaction
环境因子对Maillard反应形成肉香味的影响
5.
Maillard Reaction of Fructose and Its Application in Tobacco
果糖与脯氨酸的Maillard反应及其在烟草中应用研究
6.
Studies on the Preparation of Basic Thermal Process Beef Flavorings by Maillard Reaction of Model System;
Maillard反应体系制备热加工牛肉风味基料的研究
7.
Study on Scavenging the Tobacco Free-radical by Maillard Reaction Intermediate;
Maillard反应中间体降低卷烟自由基作用的研究
8.
The Studies on Rice Protein Hydrolized Maillard Reaction Produce Meat Flavor;
大米蛋白水解物Maillard反应制备肉味香精的研究
9.
Research on Enzymatic Hydrolysis of Waste Beer Yeast for Preparation of Beef Flavor by Maillard Reaction;
啤酒酵母的酶解及Maillard反应制备牛肉香精的研究
10.
Research on Enzymatic Hydrolysis of Waste Lobster Heads for Preparation of Seafood Flavor
龙虾头的酶解及Maillard反应制备海鲜味香精
11.
Influence of Maillard reaction on volatile aroma compounds in anchovy Yulu
Maillard反应对加曲发酵鳀制鱼露风味的影响
12.
Comparative Study on Maillard Reaction of Different Reducing Sugar with Protein Hydrolysate from Wheat
不同还原糖与小麦水解蛋白Maillard反应的比较研究
13.
Changes in Chemical Components of Root of Polygonum Multiflorum Thunb and How Maillard Reaction Involves during the Heating Process
何首乌炮制后化学成分的变化及中药中的Maillard反应
14.
Study on Synthesis of Furanone Flavors and Maillard Intermediates-Cysteine Model System
呋喃酮类香料合成及Maillard反应中间体与半胱氨酸模型体系的研究
15.
Effect of Different Pressure Media on Maillard Reaction Products between D-Ribose and L-Cysteine
不同压力介质对“D-核糖+L-半胱氨酸”Maillard反应产物影响的研究
16.
Extraction and Identification of Volatile Generation from Maillard Reaction of Ascorbic Acid and Cysteine
抗坏血酸与半胱氨酸Maillard反应的挥发性产物的提取与鉴定
17.
Thermal properties analysis of maillard reaction of D-ribose/L-cysteine model system
D-核糖/L半-胱氨酸模型体系Maillard反应热学性质分析
18.
Study on the Kinetics in the Early-Stage Maillard Reaction of the Proline-Glucose
脯氨酸与葡萄糖Maillard初级反应动力学