Immobilized β-lactoglobulin on a HPLC-column: a rapid way to determine protein—flavour interactions
- 31 August 1998
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 62 (4), 509-513
- https://doi.org/10.1016/s0308-8146(97)00182-9
Abstract
No abstract availableKeywords
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