Intensly delicious seafood flavor made on the basis of MRPs and accessary food of flavor was studied by the orthogonal trials Lg (27) and L9 (34).
英
美
释义
以美拉德反应产物(MRPs)为香基,添加调味品的主要辅助原料,通过L_8(2~7)及L_9(3~4)正交试验,探索获得色、香、味俱佳的海鲜调味晶配方工艺。
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