芝麻多肽对美拉德反应制备的浓香芝麻油风味的影响及其膜分离纯化工艺优化

中国油脂 Pub Date : 2021-07-20 DOI:10.19902/j.cnki.zgyz.1003-7969.2021.07.012

刘春晓 | 王斌 | 高盼 | 胡传荣 | 何东平

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芝麻多肽对美拉德反应制备的浓香芝麻油风味的影响及其膜分离纯化工艺优化

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中国油脂

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期刊介绍： China Oils and Fats is an authoritative scientific journal in China's oils and fats industry, the journal of the Oils and Fats Branch of the China Cereals and Oils Association, and an industry journal with great influence in China's food and agricultural product processing fields. China Oils and Fats records and witnesses the development of China's oils and fats industry over the past 40 years, and has played an important role in the development and technological progress of China's oils and fats industry. It enjoys a high reputation in the industry as "one book of China Oils and Fats covers the whole picture of China's oils and fats". It is a scientific journal in the field of grains, oils and food that covers a wide range of enterprises, has great influence, and has good publicity effects.

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