多肽与木糖美拉德反应中的挥发性与非挥发性产物形成原理(外文).pdfVIP

Food Research International 54 (2013) 683–690 Contents lists available at ScienceDirect Food Research International journal homepage: www. /locate/food res Formation mechanism of volatile and non-volatile compounds in peptide–xylose Maillard reaction Qianqian Xu, Jianbin Liu, Huanlu Song ⁎, Tingting Zou, Ye Liu, Songpei Zhang Laboratory of Molecu