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白家峰, 陈义昌, 冉盼盼, 等. 不同加热时间处理对烟草花蕾酶解液美拉德反应产物挥发性香味成分影响[J]. 云南农业大学学报（自然科学）, 2018, 33(6): 1089-1098. DOI: 10.12101/j.issn.1004-390X(n).201709016
引用本文: 白家峰, 陈义昌, 冉盼盼, 等. 不同加热时间处理对烟草花蕾酶解液美拉德反应产物挥发性香味成分影响[J]. 云南农业大学学报（自然科学）, 2018, 33(6): 1089-1098. DOI: 10.12101/j.issn.1004-390X(n).201709016
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Jiafeng BAI, Yichang CHEN, Panpan RAN, et al. Effects of Different Heating Time on the Volatile Aroma Components of Maillard Reaction Products from Enzymolysis Solution of Tobacco Bud[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2018, 33(6): 1089-1098. DOI: 10.12101/j.issn.1004-390X(n).201709016
Citation: Jiafeng BAI, Yichang CHEN, Panpan RAN, et al. Effects of Different Heating Time on the Volatile Aroma Components of Maillard Reaction Products from Enzymolysis Solution of Tobacco Bud[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2018, 33(6): 1089-1098. DOI: 10.12101/j.issn.1004-390X(n).201709016
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不同加热时间处理对烟草花蕾酶解液美拉德反应产物挥发性香味成分影响

Effects of Different Heating Time on the Volatile Aroma Components of Maillard Reaction Products from Enzymolysis Solution of Tobacco Bud

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