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Chao-Kun Wei
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Chao-Kun Wei
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Chao-Kun Wei
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1
GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamate
by
An-Ran Zheng
,
Chao-Kun Wei
,
Dun-Hua Liu
,
Kiran Thakur
,
Jian-Guo Zhang
,
Zhao-Jun Wei
Published 2023-01-01
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Article
2
Analysis of key precursor peptides and flavor components of flaxseed derived Maillard reaction products based on iBAQ mass spectrometry and molecular sensory science
by
Zhi-Jing Ni
,
Chao-Kun Wei
,
An-Ran Zheng
,
Kiran Thakur
,
Jian-Guo Zhang
,
Zhao-Jun Wei
Published 2022-03-01
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Article
3
Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment
by
Chao-Kun Wei
,
Zhi-Jing Ni
,
Kiran Thakur
,
Ai-Mei Liao
,
Ji-Hong Huang
,
Zhao-Jun Wei
Published 2019-01-01
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Article
4
Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of <i>Lycium barbarum</i> Seed Meal
by
Tao Chen
,
Chao-Kun Wei
,
Tong Li
,
Hui-Lin Zhang
,
Zhi-Jing Ni
,
Mohammad Rizwan Khan
,
Zhao-Jun Wei
Published 2023-12-01
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Article
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