COST Action 96: Interaction of food matrix with small ligands influencing flavour and texture

Food Research International

Volumn 33, Issue 3-4, 2000, Pages 187-190

  Guichard, E ^a  

^a CEMAGREF   (France)

Author keywords

Binding constant; Flavour; Food; Interaction; Protein; Sensory analysis

Indexed keywords

BETA LACTOGLOBULIN; EMULSION; FLAVOR; FOOD; LIGAND; MATHEMATICAL MODEL;

EID: 0034064508     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00033-8     Document Type: Conference Paper

References (17)

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