1.
Film properties of whey protein isolate-xylose Maillard Reaction Products
乳清蛋白-木糖美拉德反应产物的成膜性质研究
2.
The Effect of Different Low-valued Fish Hydrolysates on Sauce Flavor Synthesis by Maillard Reaction
低值鱼蛋白酶解产物对酱香型美拉德反应产物风味的影响
3.
Effects of Maillard Reaction Products on Production Performance and Milk Quality of Dairy Cows
美拉德反应产物对奶牛生产性能和乳品质的影响
4.
Antioxidant Activities of Maillard Reaction Products in Meat Flavoring
咸味香基中美拉德反应产物的体外抗氧化性研究
5.
Study on the Maillard Reaction and the Anti-oxidative Activity of Its Products;
美拉德反应及其产物的抗氧化性研究
6.
Research Progress in Maillard Reaction and Antioxidative Activity of Its Products;
美拉德反应及其产物抗氧化活性研究进展
7.
Effect of pH and heating time on volatile products of Maillard reaction
pH和加热时间对美拉德反应挥发性产物的影响
8.
Peanut Meal Control Enzyme and Maillard Reaction Products Industry Research
花生粕控制酶解及其产物美拉德反应的产业化研究
9.
Antioxidtive Maillard reaction products can be formed arg inine and xylose.
用精氨酸和木糖通过美拉德反应可制备具有抗氧化活性的产物。
10.
Reaction Conditions on Maillard Reaction Between Chitosan and Glucose and Antioxidative Ability of MRPs
壳聚糖与葡萄糖发生美拉德反应的条件及产物的抗氧化性能
11.
Spectroscopic Studies on Maillard Reaction of Wheat Protein Hydrolysates and Reducing Sugars
酶解小麦蛋白产物-还原糖美拉德反应的光谱研究
12.
Study on the formation and antioxidant ability of blue MRPs in the xylose-glycine Maillard reaction system
木糖—甘氨酸美拉德反应蓝色产物的生成及其抗氧化性能
13.
By Maillard reaction we mean the reaction taking place between amine-group compounds and carboxides.
美拉德反应是指氨基化合物和羰基化合物之间发生的反应。
14.
Study on Optimization of the Process Conditions, the Products of GC/MS Identification and Application in Cigarettes Flavoring of Maillard Reaction
美拉德反应的工艺条件优化及其产物的GC/MS鉴定、卷烟加香应用研究
15.
Hydrolysis of abalone′s viscera using HCl and analysis of the Maillard reaction products
鲍鱼内脏的酸水解及其梅拉德反应产物分析
16.
New Application of Headspace Sampler in Rapid Detection of Flavors from Maillard Reaction in Foods
顶空进样器在快速检测食品美拉德反应风味物质中的新应用
17.
Maillard reaction is one of the main sources of dish flavors in cooking process.
在烹饪过程中，美拉德反应是菜肴风味产生的主要来源之一。
18.
The Influence of Maillard Reaction on the Dish in Cooking Process
烹饪过程中美拉德反应对菜肴的影响