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Effect of Chinese quince proanthocyanidins on sensory properties, aroma compounds, and antioxidant capacity of roasted black sesame seeds

Hao Liu; Mei-Qi Yang; Huai-Yang Cao; Ke-Xin Zhang; Ming-Zhe Sun; Zhao Qin; Hua-Min Liu
Food Chemistry · Vol. 501 · pp. 147538 · 2026

Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-02-01
Publication Year2026
Volume501
Pages147538
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.147538
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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