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肽的呈味作用研究进展 被引量：3

Research progress in the flavor role of peptide
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摘要 对于加工食品,特别是肉制品而言,肽是非常重要的风味物质和风味前体物质之一。本文综述了肽在呈味过程中所起的各种作用、国内外对肽呈味机理的研究现状和肽呈味功能的研究趋势。 Peptide is one of the very important flavor components and flavor precursors.This review summarized the effect of peptides during the taste generating, current study status of mechanism in the taste developing and tendency of this research area.
作者 刘亚 章超桦
机构地区 中国科学院南海海洋研究所 中国科学院研究生院 广东海洋大学海洋食品研究所
出处 《食品工业科技》 CAS CSCD 北大核心 2010年第3期418-421,共4页 Science and Technology of Food Industry
关键词 肽 呈味作用 进展 peptide flavor role progress
分类号 TS201.2 [轻工技术与工程—食品科学]
  • 相关文献

参考文献30

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二级参考文献37

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共引文献19

同被引文献36

引证文献3

二级引证文献5

食品工业科技
2010年 第3期

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