Binding of carbonyl flavours to canola, pea and wheat...

Food Chemistry 2014 / 08 Vol. 157

Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach

Wang, Kun, Arntfield, Susan D.
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Volume:
157
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.02.042
Date:
August, 2014
File:
PDF, 1.38 MB
english, 2014
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