The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil

Publication date: June 2024Source: Food Research International, Volume 186Author(s): Bei-bei Hu, Wen-ting Yin, Heng-bo Zhang, Zhuo-qing Zhai, Hua-min Liu, Xue-de Wang

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