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Low-temperature preparation of enzyme-treated sesame paste: Quality enhancement and hazard mitigation

Lei Jin1, Yu-Xiang Ma1, Li-Xia Hou1

  • 1College of Food Science and Technology & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.

Food Chemistry: X
|September 12, 2026
PubMed

Keywords:
Enzymatic treatmentsHeterocyclic amineRheological propertiesSesame pasteVolatile compounds

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