Effect of Flavor Compound Chemical Structure and Environmental Relative Humidity on the Binding of Volatile Flavor Compounds to Dehydrated Soy Protein Isolates

✍ Scribed by Zhou, Qiaoxuan; Cadwallader, Keith R.

• Book ID: 118264366
• Publisher: American Chemical Society
• Year: 2006
• Tongue: English
• Weight: 128 KB
• Volume: 54
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf052269d