Interactions between p-Cresol and Ala-Lys-Arg-Ala (AKRA) from Sesame-Flavor-Type Baijiu
Author:
Affiliation:
1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
2. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Funder
Ministry of Science and Technology of the People's Republic of China
National Natural Science Foundation of China
Publisher
American Chemical Society (ACS)
Subject
Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.langmuir.8b02662
Reference31 articles.
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4. Interactions between flavor compounds and food ingredients and their influence on flavor perception
5. Interaction of Soluble Peptides and Proteins from Skeletal Muscle with Volatile Compounds in Model Systems As Affected by Curing Agents
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