肽的呈味功能研究Study on the seasoning effect of peptides
周雪松,赵谋明
摘要(Abstract)：
肽在食品的调味中扮演着非常重要的角色。本文介绍了肽在调味中的呈味作用、肽呈味作用特点,综述了国内外呈味肽研究概况,展望了我国呈味肽的研究及应用趋势。
关键词(KeyWords)： 肽;呈味功能;复合调味品
基金项目(Foundation):
作者(Author): 周雪松,赵谋明
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