Using proteinase hydrolysates of pork as the precursor to produce pork flavor by thermal reaction can obviously enhance the fragrance intensity arid similarity.
利用猪肉酶解物作为前体反应物进行热反应生产猪肉香精，明显提高香精的香气强度和香气逼真性。
Using proteinase hydrolysates of pork as the precursor to produce pork flavor by thermal reaction can obviously enhance the fragrance intensity arid similarity.
利用猪肉酶解物作为前体反应物进行热反应生产猪肉香精，明显提高香精的香气强度和香气逼真性。
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