FLAVOR PROTEIN INTERACTIONS - CHARACTERISTICS OF 2-NONANONE BINDING TO ISOLATED SOY PROTEIN-FRACTIONS

被引：44

作者：

ONEILL, TE

KINSELLA, JE

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb13980.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：98 / 101

页数：4

共 29 条

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