Synthesizing natural peanut flavor essence by maillard reaction using enzymatic hydrolysates from peanut hulls

被引：0
|
作者：
Liu, Zhaolong [1 ]
Wang, Yusheng [1 ,2 ]
Chen, Haihua [1 ]
Kang, Xiao [1 ]
机构：
[1] College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China
[2] Editorial Department of Journal of QAU, Qingdao Agricultural University, Qingdao 266109, Shandong, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2013年 / 13卷 / 08期
关键词：
Glycosylation - Aldehydes - Oilseeds - Volatile organic compounds;
D O I：
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中图分类号：
学科分类号：
摘要：
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页码：60 / 67
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