Difference on composition and characteristic between two Maillard reaction products of hydrolysate derived from high-temperature sesame meal protein

LU Xin, ZHANG Lixia, SUN Qiang, GAO Jinhong, JIN Lu, HUANG Jinian

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (23) : 156-164.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (23) : 156-164. DOI: 10.13995/j.cnki.11-1802/ts.034933

Difference on composition and characteristic between two Maillard reaction products of hydrolysate derived from high-temperature sesame meal protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(23): 156-164 https://doi.org/10.13995/j.cnki.11-1802/ts.034933

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