Flavor interactions with proteins

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DOI:10.1016/j.cofs.2022.100884
作者：Gary A Reineccius
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Flavor loss due to reactions with proteins creates numerous problems for the food industry, including reduced product shelf life, difficulties in creating and maintaining a desirable flavor,

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