Effect of Chicken Fat and Maillard Reaction on Flavor of Tricholoma matsutake Soup
Tricholoma matsutake soup was prepared with Tricholoma matsutake as raw material under thermal reaction conditions. The effects of chicken fat and Maillard reaction on the flavor of Tricholoma matsutake soup were analyzed and compared by high performance liquid chromatography (HPLC), taste analysis...
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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Chinês |
| 出版事項: |
The editorial department of Science and Technology of Food Industry
2022-10-01
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| シリーズ: | Shipin gongye ke-ji |
| 主題: | |
| オンライン･アクセス: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120322 |
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