发酵肠的风味物质及其来源Flavour components and its origins in fermented sausage
刘战丽,罗欣
摘要(Abstract)：
发酵肠风味物质的种类繁多 ,其来源也较复杂。碳水化合物发酵、脂肪代谢、含氮化合物代谢及添加的香料是风味物质产生的主要途径。本文对发酵肠的风味物质及其主要来源进行概述
关键词(KeyWords)： 发酵肠;风味物质;物质代谢
基金项目(Foundation):
作者(Author): 刘战丽,罗欣
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