Published in
Elsevier, Food Chemistry, (457), p. 140079, 2024
DOI: 10.1016/j.foodchem.2024.140079
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Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems
Journal article published in 2024 by
Wen-Ting Yin,
Chen-Jia Yang,
Hong-Jun Yang,
Bei-Bei Hu,
Fan Zhang,
Xue-De Wang,
Hua-Min Liu,
Hong-Mei Miao
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