美拉德反应
食品科学
化学
色差
比色法
色谱法
人工智能
计算机科学
GSM演进的增强数据速率
作者
Cui Yun,Hongmei Lü,Zhang Yiming,Jinhong Luo
出处
期刊:China Condiment
日期:2009-01-01
卷期号: (4): 61-67
摘要
In this paper,caramel color is used as standard colors in determining vinegar color.Vinegar-color ratio is determined by measure of caramel color,and content of caramel color is menstrurated by drawing standard curve.Moreover,relationship is analysised between vinegar color ratio and Maillard reaction,and it discuss the effect of Maillard reaction to vinegar turbid.
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