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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Heng-bo Zhang is an academic researcher from Henan University of Technology. The author has contributed to research in topics: Phytochemicals and Antioxidant Activities & Edible Oils Quality and Analysis & Sesame and Sesamin Research. The author has an h-index of 1, co-authored 1 publications.
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