Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems
Wenting Yin, Chen-jia Yang, Hongjun Yang, Beibei Hu, Fan Zhang, Xue‐De Wang, Hua‐Min Liu, Hongmei Miao
Topics & Concepts
Maillard reactionAromaSesame oilLipid oxidationChemistryFood scienceOrganic chemistryAntioxidantBiologySesamumHorticultureSesame and Sesamin ResearchEdible Oils Quality and AnalysisPhytoestrogen effects and research