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Effect of enzymatic Maillard reaction conditions on physicochemical properties, nutrition, fatty acids composition and key aroma compounds of fragrant rapeseed oil
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Formation and Antioxidant Activity of Maillard Reaction Products Derived from Different Sugar-amino Acid Aqueous Model Systems of Sesame Roasting
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Comparative Analysis of Rapeseed Oils Prepared by Three Different Methods
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Development of in-situ enzymatic treatment for flavor and nutrients enhancement of strong fragrant rapeseed oil
inferred← citeshttps://doi.org/10.1016/j.microc.2024.111357openalex-snapshot
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Enzymatic Hydrolysis of Oilseeds and Their By‐Products for Controlled Aroma Formation: A Critical Review of Mechanisms and Applications
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