Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model

MLA

Qing Guo, et al. “Effects of Roasting Temperature and Duration on Color and Flavor of a Sesame Oligosaccharide-Protein Complex in a Maillard Reaction Model.” Food Chemistry: X, vol. 16, no. 100483-, Dec. 2022. EBSCOhost, https://doi.org/10.1016/j.fochx.2022.100483.

APA

Qing Guo, Shuai Xu, Hua-Min Liu, Ming-Wei Liu, Chen-Xu Wang, Zhao Qin, & Xue-De Wang. (2022). Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model. Food Chemistry: X, 16(100483-). https://doi.org/10.1016/j.fochx.2022.100483

Chicago

Qing Guo, Shuai Xu, Hua-Min Liu, Ming-Wei Liu, Chen-Xu Wang, Zhao Qin, and Xue-De Wang. 2022. “Effects of Roasting Temperature and Duration on Color and Flavor of a Sesame Oligosaccharide-Protein Complex in a Maillard Reaction Model.” Food Chemistry: X 16 (100483-). doi:10.1016/j.fochx.2022.100483.