Flavour retention and release from protein solutions
Author:
Publisher
Elsevier BV
Subject
Biotechnology,Bioengineering,Applied Microbiology and Biotechnology
Reference10 articles.
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4. Interactions between beta-lactoglobulin and flavour compounds;Guichard;Food Chem,2000
5. Interactions between flavor compounds and food ingredients and their influence on flavor perception;Guichard;Food Rev Int,2000
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