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

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

197

Citations

109

References

2021

Year

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

Trends in Food Science & Technology

NutritionBiochemistryFood AnalysisProtein PropertiesExtrinsic FactorsRecent AdvantageFood QualityFood TechnologyHealth Sciences

References

	Year	Citations

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