Effect of Chicken Fat and Maillard Reaction on Flavor of Tricholoma matsutake Soup
Tricholoma matsutake soup was prepared with Tricholoma matsutake as raw material under thermal reaction conditions. The effects of chicken fat and Maillard reaction on the flavor of Tricholoma matsutake soup were analyzed and compared by high performance liquid chromatography (HPLC), taste analysis...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120322 |