Model Studies on the Efficacy of Protein Homogenates from Raw Pork Muscle and Dry-Cured Ham in Binding Selected Flavor Compounds
Author:
Affiliation:
1. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado 73, 46100 Burjassot, Valencia, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf060374x
Reference35 articles.
1. Effect of Interface in Model Food Emulsions on the Volatility of Aroma Compounds
2. Interaction of carbonyls with soy protein: conformational effects
3. Binding of Alcohols by Soy Protein in Aqueous Solutions
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