| 食品风味强化剂研究技术动态 |
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| 引用本文： | 朱薇,夏延斌,周晓媛.食品风味强化剂研究技术动态[J].中国食品添加剂,2004(4):39-42. |
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| 作者姓名： | 朱薇 夏延斌 周晓媛 |
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| 作者单位： | 湖南农业大学食品科技学院,长沙,410128 |
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| 摘 要： | 介绍了几种常用食品风味强化剂的生产方法 ,主要包括传统生产方法如物理法和热加工法、化学合成法、生物技术法 ,并对其分析方法及调配技术进行了综述。
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| 关 键 词： | 食品风味强化剂 生产方法 分析方法 调配技术 |
Several Usual Producing Methods of Food Flavor Intensive |
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| Zhu Wei,Xia Yanbin,Zhou Xiaoyuan.Several Usual Producing Methods of Food Flavor Intensive[J].China Food Additives,2004(4):39-42. |
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| Authors: | Zhu Wei Xia Yanbin Zhou Xiaoyuan |
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| Abstract: | Several usual producing methods of food flavour instensive are introduced,maily including conventional producing such as physics and heat process, chemical synthesis and biotechnology. Its analytical method and compound technique are summerized. |
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| Keywords: | Food flavour intensive Producing Analytical method Compound technique |
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