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The interaction of disulfide flavor compounds with proteins in model systems

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Mottram, D.S., Adams, R.L., Parker, J.K. orcid id iconORCID: https://orcid.org/0000-0003-4121-5481 and Brown, H.M. (2004) The interaction of disulfide flavor compounds with proteins in model systems. In: Shahidi, F., Spanier, A.M., Ho, C.T. and Braggins, T. (eds.) Quality of fresh and processed foods. Advances in Experimental Medicine and Biology, 542. Kluwer Academic / Plenum Publishers, New York, pp. 147-153. ISBN 9780306480713

Item Type Book or Report Section
URI https://reading-clone.eprints-hosting.org/id/eprint/13134
Divisions Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
Uncontrolled Keywords INTERCHANGE REACTIONS, SULFHYDRYL GROUPS, OVALBUMIN, TISSUE
Publisher Kluwer Academic / Plenum Publishers
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