The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil
2024 · Food Research International · 32 citations
https://doi.org/10.1016/j.foodres.2024.114397
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6
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Zhuo-qing Zhai is an academic researcher from Henan University of Technology. The author has contributed to research in topics: Edible Oils Quality and Analysis & Sesame and Sesamin Research & Biodiesel Production and Applications. The author has an h-index of 4, co-authored 6 publications.
https://doi.org/10.1016/j.foodres.2024.114397
https://doi.org/10.2139/ssrn.4481486
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