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Journal: Molecules, 2022
Volume: 27
Number: 8857

Article: Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil
Authors: by Gang Ma, Shudong He, Shuyun Liu, Zuoyong Zhang, Tao Zhang, Lei Wang, Youshui Ma and Hanju Sun
Link: https://www.mdpi.com/1420-3049/27/24/8857

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