Effects of different sulfur-containing substances on the structural and flavor properties of defatted sesame seed meal derived Maillard reaction products
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Title
Effects of different sulfur-containing substances on the structural and flavor properties of defatted sesame seed meal derived Maillard reaction products
Authors
Keywords
Sesame, Maillard reaction, Sulfur-containing substances, Free amino acids, Volatile compounds, Correlation
Journal
FOOD CHEMISTRY
Volume 365, Issue -, Pages 130463
Publisher
Elsevier BV
Online
2021-06-26
DOI
10.1016/j.foodchem.2021.130463
References
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