Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model
| Autor: | Guo, Qing, Xu, Shuai, Liu, Hua-Min, Liu, Ming-Wei, Wang, Chen-Xu, Qin, Zhao, Wang, Xue-De |
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| Zdroj: | In Food Chemistry: X 30 December 2022 16 |
| Databáze: | ScienceDirect |
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