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The interaction of disulfide flavor compounds with proteins in model systems

Mottram, D.S., Adams, R.L., Parker, J.K. 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

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Item Type:Book or Report Section
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13134
Uncontrolled Keywords:INTERCHANGE REACTIONS, SULFHYDRYL GROUPS, OVALBUMIN, TISSUE
Publisher:Kluwer Academic / Plenum Publishers

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