Interactions between β-lactoglobulin and flavour compounds of different chemical classes. Impact of the protein on the odour perception of vanillin and eugenol

Lait

Volumn 80, Issue 3, 2000, Pages 347-360

  Reiners, Jutta ^a   Nicklaus, Sophie ^a   Guichard, Elisabeth ^a  

^a CEMAGREF   (France)

Author keywords

Affinity chromatography; Flavour; Interaction; Sensory analysis; lactoglobulin

Indexed keywords

EID: 0034423877     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2000130     Document Type: Article

References (27)

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