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

Publication date: Available online 11 March 2021Source: Trends in Food Science & TechnologyAuthor(s): Jian Zhang, Dacheng Kang, Wangang Zhang, Jose M. Lorenzo

Source: Trends in Food Science and Technology - March 11, 2021 Category: Food Science Source Type: research