Use of catalyst in a 3D-QSAR study of the interactions between flavor compounds and β-lactoglobulin

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 7, 2003, Pages 1977-1983

  Tromelin, Anne ^a,b   Guichard, Elisabeth ^a  

^a CEMAGREF   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

lactoglobulin; 3D QSAR; Aroma; Catalyst; Flavor

Indexed keywords

BETA LACTOGLOBULIN; ESTER; FLAVORING AGENT; FURAN DERIVATIVE; LIGAND; PHENOL DERIVATIVE; PYRAZINE DERIVATIVE; TERPENE;

AFFINITY CHROMATOGRAPHY; AROMA; ARTICLE; BINDING AFFINITY; CATALYST; COMPUTER MODEL; COMPUTER PROGRAM; DISSOCIATION CONSTANT; FLAVOR; HYDROGEN BOND; HYDROPHOBICITY; LIGAND BINDING; QUANTITATIVE STRUCTURE ACTIVITY RELATION;

CHEMISTRY, PHYSICAL; COMPUTER SIMULATION; DRUG INTERACTIONS; HYDROGEN BONDING; LACTOGLOBULINS; MODELS, CHEMICAL; ODORS; QUANTITATIVE STRUCTURE-ACTIVITY RELATIONSHIP; SOFTWARE; TERPENES;

EID: 0037467354     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0207981     Document Type: Article

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