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Mottram, D.S., Adams, R.L., Parker, J.K. 
ORCID: 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 |
| Item Type | Book or Report Section |
| 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 |
| Download/View statistics | View download statistics for this item |
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