The article mainly shows the formation of meat flavoring compounds, general synthesis methods and the characteristics of different ones, and also the problems in the course of separation.
主要阐明了模拟肉香化合物的形成，通用合成方法生成产物特点以及肉香化合物分离鉴定中存在的难题。
The article mainly shows the formation of meat flavoring compounds, general synthesis methods and the characteristics of different ones, and also the problems in the course of separation.
主要阐明了模拟肉香化合物的形成，通用合成方法生成产物特点以及肉香化合物分离鉴定中存在的难题。
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