Volatile Release from Whey Protein Isolate–Pectin Multilayer Stabilized Emulsions: Effect of pH, Salt, and Artificial Salivas
Author:
Affiliation:
1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
2. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf4011615
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