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Showing 1 to 1 of 1 for “"Flavor-protein interactions"”.
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Deamidation of soy protein by protein-glutaminase: Process evaluation and effect of deamidation on protein functional properties and flavor-protein interactions
Flavor is a major determinant of the consumer acceptance of a food product. The availability of a flavor compound for sensory perception is greatly influenced by its interaction with non-volatile food constituents including fats, carbohydrates and proteins. The binding of flavor compounds to soy …