Subject
General Chemistry,Catalysis
Cited by
47 articles.
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1. 14C-Isotope Use to Quantify Covalent Reactions between Flavor Compounds and β-Lactoglobulin;Journal of Agricultural and Food Chemistry;2024-04-29
2. Flavor–Protein Binding on Flavor Delivery;Flavour and Consumer Perception of Food Proteins;2023-11-29
3. Chemical and Instrumental Characterization of Protein–Flavor Interactions;Flavour and Consumer Perception of Food Proteins;2023-11-29
4. Use of Hydrocolloids to Modify Food Taste and Odor;Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition;2022-12-30
5. Replacement of Fat or Starch;Food Hydrocolloids;2021