Investigations on color and flavor formed by roasting sesame polysaccharide-protein mixtures
Qing Guo, Lei Jin, Meng-Chao Guan, Shuai Xu, Chenxu Wang, Mingwei Liu, Hua‐Min Liu
Topics & Concepts
RoastingChemistryMaillard reactionFlavorSesamumFood sciencePolysaccharideMonosaccharideMelanoidinSesame oilChromatographyOrganic chemistryHorticulturePhysical chemistryBiologySesame and Sesamin ResearchPostharvest Quality and Shelf Life ManagementPolysaccharides and Plant Cell Walls