The interaction of disulfide flavor compounds with proteins in model systems.
Mottram
Donald S
DS
The University of Reading, School of Food Biosciences, Whiteknights, Reading RG6 6AP, United Kingdom.
Adams
Rachel L
RL
Parker
Jane K
JK
Brown
Helen M
HM
D002364:Caseins / Q000737:chemistry; D004220:Disulfides / Q000737:chemistry*; D004347:Drug Interactions; D005421:Flavoring Agents / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008460:Meat; D010047:Ovalbumin / Q000737:chemistry; D011506:Proteins / Q000737:chemistry*; D013649:Taste
D002364:Caseins; D004220:Disulfides; D005421:Flavoring Agents; D011506:Proteins; D010047:Ovalbumin