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Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors

Jian Zhang, Dacheng Kang, Wangang Zhang, José M. Lorenzo

2021Trends in Food Science & Technology214 citationsDOI

Topics & Concepts

FlavorChemistryProtein–protein interactionBiochemical engineeringQuality (philosophy)Food scienceBiochemistryEngineeringPhysicsQuantum mechanicsMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesSensory Analysis and Statistical Methods
Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors | Litcius