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Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods

  1. Janina Kühn,
  2. Thérèse Considine,
  3. Harjinder Singh

Article first published online: 15 JUN 2006

DOI: 10.1111/j.1750-3841.2006.00051.x

Issue

Journal of Food Science

Journal of Food Science

Volume 71, Issue 5, pages R72–R82, June/July 2006

Additional Information

How to Cite

Kühn, J., Considine, T. and Singh, H. (2006), Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods. Journal of Food Science, 71: R72–R82. doi: 10.1111/j.1750-3841.2006.00051.x

Author Information

  1. Authors are with Riddet Centre, Massey Univ., Private Bag 11 222, Palmerston North, New Zealand. Direct inquiries to author Singh (E-mail: H.Singh@massey.ac.nz).

Publication History

  1. Issue published online: 15 JUN 2006
  2. Article first published online: 15 JUN 2006
  3. MS 20060136 Submitted 2/27/2006, Accepted 4/5/2006

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