flavor

Study on synthesis of meat flavor aroma of enaymatic hydrolysate of squid skin through maillard reaction;

鱿鱼皮酶促水解液Maillard反应合成肉类香味料的研究

Added with natural spice materials such as onion, ginger and fennel,rapeseed salad oil is processed into unique flavour oil fat through the working procedures of heating, dehydrating, heatpreservation, filteringand.

以菜子色拉油为原料，添加天然香味物料（葱、姜、茴香），经过加热、脱水、保温、冷却、过滤等工序制成具有独特风味的油脂。