肉类研究Issue(7)：34-37,4.DOI:10.7506/rlyj1001-8123-201507008
肉制品风味物质研究与分析进展
Advances in Research and Analysis of Flavor Compounds in Meat Products
摘要
Abstract
Analysis of the flavor compounds of meat products is important for evaluating meat quality, guiding meat production, and improving processing technology. In this paper, various extraction methods and analytical techniques for meat flavor and their applications are reviewed, and their advantages and disadvantages are pointed out aiming to provide references for future studies in this field.关键词
肉制品/风味物质/分析Key words
meat products/flavor compounds/analysis分类
轻工纺织引用本文复制引用
周芳伊,张泓,黄峰,胡宏海,张雪,刘倩楠,张春江..肉制品风味物质研究与分析进展[J].肉类研究,2015,(7):34-37,4.基金项目
“十二五”国家科技支撑计划项目（2014BAD04B08）；国家农业科技创新工程项目 （）
