摘要
在叙述咸味香精的基本概念、分类特点及反应机理的基础上,介绍了咸味香精的研究现状,并对咸味香精的发展进行了展望,提出了自己的看法。
The research progress of savory flavoring was introduced in this paper based on describing the basic concepts, classification features and reaction mechanism of salty flavor. Then the prospect of salty flavor development and some opinions were given in this paper.
出处
《中国调味品》
CAS
北大核心
2009年第6期107-111,共5页
China Condiment
基金
2007年粤港科技招标重大项目(2007z1-e6011)
关键词
咸味香精
肉味香精
反应机理
研究进展
savory flavoring
meat flavoring
reaction mechanism
research progress
