1.
Evaluation method of relationship between quality and price of Maillard reaction meat flavoring
热反应肉味香精质量与价格关系的评价方法
2.
Preparation of Pork Flavor via Thermal Reaction and Identification of Its Aroma-active Compounds
热反应猪肉香精的制备及其气味活性化合物的鉴定
3.
Improvement of the Formula for Chicken-like Flavor Prepared by Maillard Reaction and the Corresponding Flavor Compositions
热反应制备天然鸡肉香精配方的改进及其风味成分的研究
4.
Research progress of Maillard reaction in meat flavor
美拉德反应在肉味香精中的研究进展
5.
Effect of enzymatic hydrolysis on fragrance of pork flavor
猪肉酶解对热反应猪肉香精香气的影响
6.
Preparation of Chicken Flavor by Controlled Oxidation of Chicken Fat Combining with Maillard Thermal Reaction
鸡脂控制氧化-热反应制备鸡肉香精
7.
Enzymatic Hydrolysis of Chicken Protein and the Preparation of Meat-like Flavor by Maillard Reaction;
酶解鸡肉制备热反应天然鸡肉香精的研究
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.
Study on Oxidation of Chicken Flavor Fat Enzymatically and Thermal Reaction to Prepare Meat Flavor
用酶催化氧化鸡脂—热反应制备肉香味的研究
10.
The Preparation of Beef Thermo Process Flavoring and Analysis of Its Aroma Active Components;
反应型牛肉香精的研制及其香味活性化合物的分析
11.
Study on Preparation of Process Meaty Flavor by Maillard Reaction of Hydrolyzing Pollock Skin Protein
利用鳕鱼皮蛋白制备热反应型肉香调味基料的研究
12.
Effect of Oxidized and non-Oxidized Fat on the System Meat Flavor for Cysteine and Ribose
氧化及未氧化脂肪对半胱氨酸-核糖体系热反应肉香味形成的影响
13.
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
14.
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
15.
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
16.
Study on the Foundation of Beef Flavoring Thermal Reaction and Its Stability;
牛肉风味热反应体系的建立及稳定性研究
17.
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
18.
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