Modification of interactions between selected volatile...

Food Hydrocolloids 2016 / 12 Vol. 61

Modification of interactions between selected volatile flavour compounds and salt-extracted pea protein isolates using chemical and enzymatic approaches

Wang, Kun, Arntfield, Susan D.
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Volume:
61
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2016.05.040
Date:
December, 2016
File:
PDF, 1.17 MB
english, 2016
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