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Original Article
Comprehensive analysis of different grades of roasted-sesame-like flavored Daqu
Guangsen Fana Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China;b School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China;c Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, ChinaView further author information
, Zhilei Fub School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, ChinaView further author information
, Chao Tenga Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China;b School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China;c Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, ChinaView further author information
, Qiuhua Wub School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, ChinaView further author information
, Pengxiao Liub School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, ChinaView further author information
, Ran Yanga Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China;b School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China;c Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, ChinaView further author information
, Karim a H M Minhazulb School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, ChinaView further author information
& Xiuting Lia Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China;b School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China;c Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, ChinaCorrespondence[email protected]
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Pages 1205-1222
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Received 28 Feb 2019, Accepted 16 Jun 2019, Published online: 01 Jul 2019
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