Analysis of key precursor peptides and flavor components of flaxseed derived Maillard reaction products based on iBAQ mass spectrometry and molecular sensory science
Zhi‐Jing Ni(Fudan University), Zhao‐Jun Wei(Hefei University of Technology), Anran Zheng(Ningxia University), Chao-Kun Wei(Hefei University of Technology), Jian‐Guo Zhang(Hefei University of Technology), Kiran Thakur(Hefei University of Technology)
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