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Updated: Jan 12, 2026

Bergmeyer Glucose Quantification for Microbiological Samples
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葡萄糖氧化酶和在热处理过程中煮熟的桃子泥中的诱导成分的潜在相互作用机制

Gege Liu1, Jinfeng Bi1, Min Gou1

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing and Storage, Ministry of Agriculture and Rural Affairs, 100193 Beijing, China.

Food research international (Ottawa, Ont.)
|November 4, 2025
PubMed
概括

葡萄糖氧化酶 (GOD) 酶通过准1-octen-3-one有效地减少了桃子泥中的"煮熟"风味. 这项研究阐明了涉及的分子相互作用,为改善桃子泥香味质量提供了见解.

关键词:
煮熟的味道有的味道葡萄糖氧化酶是什么?烯酸是烯酸中的一种.分子模拟的分子模拟.桃子清粉是什么意思 桃子泥

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