摘要
讨论了美拉德反应对食品的影响 .对美拉德反应的抑制和消除方法进行了介绍 。
The effect of Maillard reaction on foods was discussed Some approaches of inhibiting and eliminating Maillard reaction were introduced, and possible mechanisms of inhibiting browning reaction were analysed
出处
《广西轻工业》
2000年第4期16-18,共3页
Guangxi Journal of Light Industry
关键词
美拉德反应
褐变抑制
褐变抑制剂
Maillard reaction
Browning inhibition
Browning inhibitors
