[ASAP] Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein ß-Lactoglobulin

Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c01925

Source: Journal of Agricultural and Food Chemistry - May 26, 2020 Category: Food Science Authors: Vaidhyanathan Anantharamkrishnan* †, Thomas Hoye*‡, and Gary A. Reineccius*† Source Type: research