摘要
从微波加热条件下影响美拉德反应的因素出发 。
Starting with the fact that Maillard Rea ction is affected under the con dition of microwave heating, the author discusses the cause of the shortening of the special flavour in microwave foods and the mehtod of strengthening the spec ial flavour of microwave foods by using Maillard Reaction.
出处
《武汉工业学院学报》
CAS
2000年第4期9-11,共3页
Journal of Wuhan Polytechnic University
关键词
美拉德反应
微波加热
食品风味
Maillard Reaction
microwave heating
special flavour of food
