Protein–flavour interactions in relation to development of novel protein foods

Trends in Food Science & Technology - Tập 15 - Trang 217-224 - 2004
Lynn Heng1,2, G.A van Koningsveld1,2, H Gruppen1,2, M.A.J.S van Boekel3, J.-P Vincken2, J.P Roozen2, A.G.J Voragen1,2
1Centre for Protein Technology, TNO-WU, Wageningen University, Department of Agrotechnology and Food Sciences, PO Box 8129, 6700 EV Wageningen, The Netherlands
2Laboratory of Food Chemistry, Wageningen University, Department of Agrotechnology and Food Sciences, PO Box 8129, 6700 EV Wageningen, The Netherlands
3Product Design and Quality Management Group, Wageningen University, Department of Agrotechnology and Food Sciences, PO Box 8129, 6700 EV Wageningen, The Netherlands

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