Modulation of Maillard reaction pathways and aroma profiles in peanut oil using enzymatically tailored peanut meal hydrolysates.
- DOI
- 10.1016/j.fochx.2026.104479
- Published
- 2026 Oct
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104479,
title = {Modulation of Maillard reaction pathways and aroma profiles in peanut oil using enzymatically tailored peanut meal hydrolysates.},
author = {Yang M and Wang J and Shi H and Bi Y and Xu X},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104479},
url = {https://doi.org/10.1016/j.fochx.2026.104479}
}RIS
TY - JOUR TI - Modulation of Maillard reaction pathways and aroma profiles in peanut oil using enzymatically tailored peanut meal hydrolysates. AU - Yang M AU - Wang J AU - Shi H AU - Bi Y AU - Xu X PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104479 UR - https://doi.org/10.1016/j.fochx.2026.104479 ER -
APA
M, Y., J, W., H, S., Y, B., & X, X. (2026). Modulation of Maillard reaction pathways and aroma profiles in peanut oil using enzymatically tailored peanut meal hydrolysates.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104479
Source records
- pubmed · retrieved 2026-11-10T11:51:08.784Z