摘要
论述了牛肉风味前体物质，风味物质的形成途径，介绍了牛肉的风味成分及其化学分类，并对牛肉风味物质中的一些特征化合物进行重点探讨。
The form of precursors and flavor of beef are discussed, chemical classification of theflavor is introduced and some characteristic compounds in flavor substance of beef are emphatically approached.
出处
《四川轻化工学院学报》
CAS
2000年第2期68-72,共5页
Journal of Sichuan Institute of Light Industry and Chemical Technology
