Changes in the contents of free amino acids, free sugars, hydrolysed amino acids and hydrolysed sugars in roasted and unroasted sesame seeds

作者：Liang Feng, Yifei Man, Shuqi Wang, Haitao Chen, Jie Sun, Ning Zhang, Huiying Zhang, Baoguo Sun · 发表于：European Food Research and Technology · 年份：2025 · DOI：10.1007/s00217-025-04698-x · 被引用次数：5 · 研究领域：Sesame and Sesamin Research、Cassava research and cyanide、Soybean genetics and cultivation