Effect of Heat Treatment on Maillard Reaction Degree and Volatile Components of Milk

被引：1
|
作者：
热处理对牛乳美拉德反应程度及挥发性成分的影响
机构：
[1] Yi, Shengnan
[2] Lu, Jing
[3] Pang, Xiaoyang
[4] Hao, Liyu
[5] Zhang, Shuwen
[6] Lü, Jiaping
来源：
Zhang, Shuwen (zswcaas@hotmail.com); Lü, Jiaping (kjdairy@126.com) | 1600年 / Chinese Chamber of Commerce卷 / 42期
关键词：
Mass spectrometry;
D O I：
10.7506/spkx1002-6630-20200622-295
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：9 / 15
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