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- 烟用美拉德反应香料研究Study on Maillard Reaction Flavor of Tobacco
- 利用罗非鱼酶解液进行美拉德反应制备肉类风味物的研究Study on technology of preparing meat flavor by Maillard reaction using the hydrolysate of tilapia
- 摘要美拉德反应是指氨基化合物和羰基化合物之间发生的反应。By Maillard reaction we mean the reaction taking place between amine-group compounds and carboxides.
- 低值鱼蛋白酶解产物对酱香型美拉德反应产物风味的影响The Effect of Different Low-valued Fish Hydrolysates on Sauce Flavor Synthesis by Maillard Reaction
- 用精氨酸和木糖通过美拉德反应可制备具有抗氧化活性的产物。Antioxidtive Maillard reaction products can be formed arg inine and xylose.
- 利用美拉德反应合成鸡肉香料Synthetic of Chicken Flavor by Maillard Reaction
- 美拉肼meladrazine
- 布拉德莱光行差Bradley aberration
- 拉德吸收rad
- 美拉关系U.S. - Latin America relations
- 美拉林钠meralein sodium
- 波拉德照相机polaroid camera
- 兆伏拉德megavoltage rad
- 美拉胂醇melarsoprol
- 美拉胂钾melarsonyl potassium
- 兆克-拉德megagram-rad
- 中子拉德rad neutron; Rn
- 碘美拉酸iomeglamic acid
- 拉德耶棉Radya cotton
- 波美拉尼亚种小狗Pomeranian
