| 甜瓜风味物质的研究进展 |
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| 引用本文： | 邬子燕,韩育梅. 甜瓜风味物质的研究进展[J]. 保鲜与加工, 2010, 10(6): 51-53. DOI: 10.3969/j.issn.1009-6221.2010.06.014 |
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| 作者姓名： | 邬子燕 韩育梅 |
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| 作者单位： | 内蒙古农业大学食品科学与工程学院,内蒙古,呼和浩特市,010018;内蒙古农业大学食品科学与工程学院,内蒙古,呼和浩特市,010018 |
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| 摘 要： | 本文综述了目前国内外甜瓜风味物质的研究进展,以期为甜瓜的栽培、育种及其在食品工业中的应用提供理论依据和参考。
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| 关 键 词： | 甜瓜 风味物质 研究进展 |
Advances of Research on Flavor Compounds of Cucumis Melon |
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| WU Zi-yan,HAN Yu-mei. Advances of Research on Flavor Compounds of Cucumis Melon[J]. Storage & Process, 2010, 10(6): 51-53. DOI: 10.3969/j.issn.1009-6221.2010.06.014 |
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| Authors: | WU Zi-yan HAN Yu-mei |
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| Affiliation: | WU Zi-yan,HAN Yu-mei(Inner Mongolia Agricultural University,Food Science , Engineering College,Hohhot 010018,China) |
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| Abstract: | This paper summarized the pace of progress in flavor compounds from cucumis melon at home and abroad,in order to provide the reference and theoretical basis for the plant and breed of cucumis and help the applied of cucumis melo in food industry. |
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| Keywords: | cucumis melon flavor compounds research |
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