Frankincense-like Flavor Formation Through the Combined Effect of Moderate Enzymatically Hydrolyzed Milk Fat and Glutamic Acid-galactose Amadori Rearrangement Product During Thermal Processing
风味
化学
水解
食品科学
芳香
有机化学
作者
Caixing Pan,Heping Cui,Qiang Zhang,Yishun Yao,Khizar Hayat,Xiaoming Zhang,Chi‐Tang Ho