High Hydrostatic Pressure Affects Flavor-binding Properties of Whey Protein Concentrate
Version of Record online: 31 MAY 2006
Journal of Food Science
Volume 70, Issue 9, pages C581–C585, November 2005
How to Cite
Liu, X., Powers, J. R., Swanson, B. G., Hill, H. H. and Clark, S. (2005), High Hydrostatic Pressure Affects Flavor-binding Properties of Whey Protein Concentrate. Journal of Food Science, 70: C581–C585. doi: 10.1111/j.1365-2621.2005.tb08308.x
- Issue online: 31 MAY 2006
- Version of Record online: 31 MAY 2006
- MS 20050378 Submitted 6/24/05, Revised 8/15/05, Accepted 8/25/05.
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