title: The interaction of disulfide flavor compounds with proteins in model systems.
authors.affiliation: The University of Reading, School of Food Biosciences, Whiteknights, Reading RG6 6AP, United Kingdom.
authors.forename: Donald S
authors.initials: DS
authors.lastname: Mottram
authors.forename: Rachel L
authors.initials: RL
authors.lastname: Adams
authors.forename: Jane K
authors.initials: JK
authors.lastname: Parker
authors.forename: Helen M
authors.initials: HM
authors.lastname: Brown
mesh_terms: 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
chemical_list: D002364:Caseins; D004220:Disulfides; D005421:Flavoring Agents; D011506:Proteins; D010047:Ovalbumin