Chen-Xu Wang

Henan University of Technology

China

  • Henan University of Technology

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Scholarly Papers (1)

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Effect of Roasting Temperature and Duration on Color and Flavor of a Sesame Oligosaccharide-Protein Complex in a Maillard Reaction Model

Number of pages: 26 Posted: 26 Sep 2022
Qing Guo, Shuai Xu, Hua-Min Liu, Ming-Wei Liu, Chen-Xu Wang, Zhao Qin and Xue-De Wang
Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology and Henan University of Technology
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Abstract:

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Maillard model, Oligosaccharides, Sesame protein isolate, Color, Volatile compounds