[ASAP] Covalent Adduct Formation between β‑Lactoglobulin and Flavor Compounds under Thermal Treatments That Mimic Food Pasteurization or Sterilization

Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.3c01220

Source: Journal of Agricultural and Food Chemistry - June 6, 2023 Category: Food Science Authors: Jieyao Yuan, Vaidhyanathan Anantharamkrishnan, Thomas R. Hoye, and Gary A. Reineccius Source Type: research