摘要
列举了大蒜素在中国烹饪中的应用,分析了大蒜中的成分,总结了大蒜素的功效及在烹饪中有形成复合味、掩蔽异味、赋予菜肴独特风味等作用,并提出了影响大蒜素稳定性的因素。
Using the allicin in Chinese cooking were eumerated in this paper. The composition of allicin were analysed. The effectiveness of allicin and compound condiment covered different flavour stick to cook food special flavour were summarized. Effectiveness stabilizer of allicin were raised.
出处
《中国调味品》
CAS
北大核心
2007年第4期69-71,共3页
China Condiment
关键词
大蒜素
功效
烹调
稳定性
allicin
effectiveness
cooking
stability
