Interactions of milk proteins and volatile flavor compounds: Implications in the development of protein foods

Journal of Food Science

Volumn 71, Issue 5, 2006, Pages

  Kühn, Janina ^a   Considine, Thérèse ^a   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Binding constant; Flavor binding; Flavor retention; Heat denaturation; Milk proteins

Indexed keywords

EID: 33746362954     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00051.x     Document Type: Short Survey

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