Additionally, an increasing trend in amino acid dipeptide compounds such as phenylalanyllysine (Phe-Lys), N -phenylacetylaspartate, and N -acetyl-L-glutamate was detected during the cooking process, which may be related to the consumption of the aforementioned amino acids.
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Integrated volatilomics and metabolomics reveal the dynamic landscape and key transformation phases of flavor compounds in indica rice during hydrothermal cooking.
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