Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity-Reference-Cited by-同舟云学术

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Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity

Published:2019-04-15 Issue:3 Volume:14 Page:278-286
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Dinu Vlad,Gillis Richard B.,MacCalman Thomas,Lim Mui,Adams Gary G.,Harding Stephen E.,Fisk Ian D.^ORCID

Funder

Biotechnology and Biological Sciences Research Council

Engineering and Physical Sciences Research Council

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s11483-019-09574-2.pdf

Reference60 articles.

1. S.M. Van Ruth, J.P. Roozen, J.L. Cozijnsen, Sci. Food Agric. 67(2), 189–196 (1995)

2. E.N. Friel, A.J. Taylor, J. Agric. Food Chem. 49(8), 3898–3905 (2001)

3. A.J. Taylor, Compr. Rev. Food Sci. Food Saf. 1(2), 45–55 (2002)

4. R.K. Drobitch, C.K. Svensson, Clin. Pharmacokinet. 23(5), 365–379 (1992)

5. V. Dinu, C. Liu, J. Ali, C. Ayed, P. Gershkovich, G.G. Adams, S.E. Harding, I.D. Fisk, Sci. Rep. 8(1), 13350 (2018)

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