Immobilized β-lactoglobulin on a HPLC-column: A rapid way to determine protein-flavour interactions

Food Chemistry

Volumn 62, Issue 4, 1998, Pages 509-513

  Sostmann, K ^a   Guichard, E ^a  

^a CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BETA LACTOGLOBULIN; FLAVORING AGENT; PROTEIN; SILICON DIOXIDE; SODIUM CHLORIDE;

ARTICLE; BINDING AFFINITY; COLUMN CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PH MEASUREMENT; PROTEIN IMMOBILIZATION; PROTEIN INTERACTION; SCREENING;

EID: 0032143329     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00182-9     Document Type: Article

References (14)

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