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(North Minzu University), Zhao‐Jun Wei(Hefei University of Technology), Anran Zheng(Ningxia University), Chao-Kun Wei(Ningxia University), Jian‐Guo Zhang(Hefei University of Technology), Kiran Thakur(University Canada West)
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