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Volumn 54, Issue 5, 2006, Pages 1838-1843

Effect of flavor compound chemical structure and environmental relative humidity on the binding of volatile flavor compounds to dehydrated soy protein isolates

Author keywords

Chemical structure; Flavor binding; Flavor compound; Inverse gas chromatography; Relative humidity; Soy protein isolate; Volatile

Indexed keywords

SOYBEAN PROTEIN;

EID: 33645457769     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf052269d     Document Type: Article
Times cited : (49)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.