Measurement of Interactions between β-Lactoglobulin and Flavor Compounds (Esters, Acids, and Pyrazines) by Affinity and Exclusion Size Chromatography

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 4, 1998, Pages 1506-1509

  Pelletier, Emeline ^a   Sostmann, Kai ^a   Guichard, Elisabeth ^a  

^a CEMAGREF   (France)

Author keywords

Affinity chromatography; Binding constants; Flavor compounds; Interactions; Lactoglobulin

Indexed keywords

EID: 0000080621     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970725v     Document Type: Article

References (21)

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