Measurement of interactions between beta-lactoglobulin and flavor compounds (esters, acids, and pyrazines) by affinity and exclusion size chromatography - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Journal of Agricultural and Food Chemistry Year : 1998

Measurement of interactions between beta-lactoglobulin and flavor compounds (esters, acids, and pyrazines) by affinity and exclusion size chromatography

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Food engineering

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https://hal.inrae.fr/hal-02696426

Submitted on : Monday, June 1, 2020-10:38:12 AM

Last modification on : Thursday, September 7, 2023-4:08:10 PM

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hal-02696426 , version 1 (01-06-2020)

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  • HAL Id : hal-02696426 , version 1
  • PRODINRA : 141141

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E. Pelletier, K. Sostmann, E. Guichard. Measurement of interactions between beta-lactoglobulin and flavor compounds (esters, acids, and pyrazines) by affinity and exclusion size chromatography. Journal of Agricultural and Food Chemistry, 1998, 46, pp.1506-1509. ⟨hal-02696426⟩

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