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Parameters affecting the binding of volatile flavor compounds in model food systems. I. Proteins

✍ Scribed by Franzen, Kay L.; Kinsella, John E.

Book ID: 126969627
Publisher: American Chemical Society
Year: 1974
Tongue: English
Weight: 504 KB
Volume: 22
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf60194a040

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