Article Versions Notes

Ma G, He S, Liu S, Zhang Z, Zhang T, Wang L, Ma Y, Sun H. Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil. Molecules. 2022; 27(24):8857. https://doi.org/10.3390/molecules27248857

Ma, Gang, Shudong He, Shuyun Liu, Zuoyong Zhang, Tao Zhang, Lei Wang, Youshui Ma, and Hanju Sun. 2022. "Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil" Molecules 27, no. 24: 8857. https://doi.org/10.3390/molecules27248857

Ma, G., He, S., Liu, S., Zhang, Z., Zhang, T., Wang, L., Ma, Y., & Sun, H. (2022). Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil. Molecules, 27(24), 8857. https://doi.org/10.3390/molecules27248857