Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach
سال
: 2014شناسه الکترونیک: 10.1016/j.foodchem.2014.02.042
کالکشن
:
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آمار بازدید
Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach
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| contributor author | Kun Wang | |
| contributor author | Susan D. Arntfield | |
| date accessioned | 2020-03-11T07:04:51Z | |
| date available | 2020-03-11T07:04:51Z | |
| date issued | 2014 | |
| identifier other | pwTqFQPQHtoeVXXtrM7Mgf1rhDgeco5qPDVkrczGqV_8CaWN_0.pdf | |
| identifier uri | http://libsearch.um.ac.ir:80/fum/handle/fum/454563 | |
| format | general | |
| language | English | |
| title | Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 3664320 | |
| identifier doi | 10.1016/j.foodchem.2014.02.042 | |
| journal title | Food Chemistry | |
| coverage | Academic | |
| pages | 364-372 | |
| journal volume | 157 | |
| filesize | 1445910 | |
| citations | 1 |