文章基本信息

标题：Flavour Components Occurred During Nonenzymatic Browning Reactions
本地全文：下载
作者：Neriman Bağdatlıoğlu ; Yaşar Hışıl
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1993
卷号：18
期号：2
出版社：Association of Food Technology, Turkey
摘要：Nonenzymatic browning reactions are the most important flavor producing reactions that occur in foods on drying, processing and cooking. The nonenzymatic browning reactions are not only a source of flavor (good and bad) in foods, they may be used also to synthesize some of the more desirable flavor compounds to add back to foods that are deficient in flavor.