Mechanisms of Interaction Between Vanillin and Milk Proteins in Model Systems
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09438.x/fullpdf
Reference18 articles.
1. Kinetics of Interaction of Vanillin with Amino Acids and Peptides in Model Systems
2. Flavor protein interactions. Binding of carbonyls to bovine serum albumin: thermodynamic and conformational effects
3. Effects of Various Heat Treatments on Structure and Solubility of Whey Proteins
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