Supported by grants from the Wisconsin Milk Marketing Board and National Diary Board.
Effect of Heat Treatment and Modification on Conformation and Flavor Binding by β-Lactoglobulin
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 53, Issue 3, pages 906–909, May 1988
How to Cite
O'NEILL, T. and KINSELLA, J.E. (1988), Effect of Heat Treatment and Modification on Conformation and Flavor Binding by β-Lactoglobulin. Journal of Food Science, 53: 906–909. doi: 10.1111/j.1365-2621.1988.tb08982.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 4/9/87; revised 12/14/87; accepted 12/16/87.
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