Adulteration of endogenous substances as a next challenge in dairy safety: High-throughput analysis of flavours in goat milk based on the molecular mechanism of flavouring components dynamic changes-Reference-Cited by-同舟云学术

Adulteration of endogenous substances as a next challenge in dairy safety: High-throughput analysis of flavours in goat milk based on the molecular mechanism of flavouring components dynamic changes

Published:2023-12 Issue: Volume:142 Page:104229
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Shi Lin,Jia Wei^ORCID,Zhang Rong,Fan Zibian,Mo Haizhen

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference48 articles.

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3. Covalent adduct formation between flavor compounds of various functional group classes and the model protein β-lactoglobulin;Anantharamkrishnan;Journal of Agricultural and Food Chemistry,2020

4. Influence of pH, temperature, and water activity on covalent adduct formation between selected flavor compounds and model protein β-lactoglobulin;Anantharamkrishnan;Journal of Agricultural and Food Chemistry,2020

5. Method to characterize and monitor covalent interactions of flavor compounds with β-lactoglobulin using mass spectrometry and proteomics;Anantharamkrishnan;Journal of Agricultural and Food Chemistry,2020

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