maillard

The Development of A Study on the Mechanism of Maillard Reaction

美拉德反应机理研究新进展

Study development in improving protein function properties using Maillard reaction

美拉德反应在改进蛋白质功能性质方面的研究进展

Uniform Design and Its Application in Study of Maillard Reaction

均匀设计在美拉德反应研究中的应用

Effect of microwave treatment on acrylamide formation in Maillard model system

微波对美拉德摸拟体系中丙烯酰胺含量的影响

Effects of Maillard reaction product under different reaction conditions on cigarettes

不同反应条件下的Maillard反应产物对卷烟燃吸品质的影响研究

Study on the Antioxidant Activity of the Produced by Model Maillard Reaction

模式美拉德反应产物抗氧化性能的研究

Peanut Meal Control Enzyme and Maillard Reaction Products Industry Research

花生粕控制酶解及其产物美拉德反应的产业化研究

Effect of pH and heating time on volatile products of Maillard reaction

pH和加热时间对美拉德反应挥发性产物的影响

The interaction of phospholipids and Maillard model reaction system was reviewed .

综述了磷脂与Maillard反应体系的相互作用。

Evaluation method of relationship between quality and price of Maillard reaction meat flavoring

热反应肉味香精质量与价格关系的评价方法

Indicators of Maillard reaction and their application in milk products

乳制品中的Maillard反应标示物及其应用

A Study on Maillard Reaction and Its Products during Processing of Red Ginseng

红参加工中梅拉德反应及其产物的研究

Study on flavoring effects of Maillard reaction products in tobacco

Maillard反应产物及其在烟草中的增香研究

Maillard reaction is important for its effect on apple juice quality during heat processing .

在苹果汁的热加工过程中，美拉德反应对其质量的影响是极其重要的。

The Influence of Maillard Reaction on the Dish in Cooking Process

烹饪过程中美拉德反应对菜肴的影响

Effect of Maillard reaction and its products on Shaoxing rice wine

美拉德反应及其产物对绍兴酒的影响

Maillard reaction is the main approach to form acrylamide .

美拉德反应是形成丙烯酰胺的重要途径。

Characterization of Beef Hydrolysates and Its Application in Maillard Reaction of Model System

牛肉蛋白水解物的特性及其模式体系的Maillard反应

Effects of Maillard Reaction Products on Production Performance and Milk Quality of Dairy Cows

美拉德反应产物对奶牛生产性能和乳品质的影响

Maillard reaction and food flavour materials (ⅰ) Research of thermal process flavourings

Maillard反应与食品风味物质（Ⅰ）热反应肉类香精的研究

Preliminary Study on Maillard Reaction Between Resin Amine and Glucose

松香胺和葡萄糖美拉德反应初步研究

Study on the Functional Properties of the Modified Rice Protein by Hydrolysis and Maillard Reaction

酶法及美拉德反应改进大米蛋白功能性质的研究

Comparative Study on Maillard Reaction of Different Reducing Sugar with Protein Hydrolysate from Wheat

不同还原糖与小麦水解蛋白Maillard反应的比较研究

Study on Factors of Effecting Maillard Reaction in Juice

蔗汁中美拉德反应的影响因素研究

Different flavor essence was synthesis through Maillard reaction .

以低值鱼酶解液为原料，通过美拉德反应可制备各种不同香型的热反应香精。

Review on the studying the formation of meat flavor and Maillard reaction

肉品风味形成与美拉德反应

Application of Maillard Reaction of Chinese Liquor

中国白酒的非酶褐变反应的应用

Effect of Lipid Oxidation and Maillard Reaction on Flavor Meat

脂肪氧化和美拉德反应与肉品风味质量的关系

Application of Maillard reaction in meat flavor industry

美拉德反应在肉类香精中的作用

Maillard reaction and its application in food flavor

美拉德反应及其在食品风味中的应用研究