摘要
综述了肉制品风味物质的来源和组分以及挥发性风味物质气质联用分析方法的研究进展,并提出了风味物质研究方向的展望。
The research progress of the source and composition of flavor compounds in meat products and the GC/MS analysis method of volatile flavor compounds were reviewed. At the same time the prospect of the research of flavor compounds was discussed.
出处
《食品研究与开发》
CAS
北大核心
2016年第23期202-206,共5页
Food Research and Development
基金
国家自然科学基金(31471599)
黑龙江省应用技术研究与开发重点计划(GA15B302)
