The interaction of flavors with microparticulated proteins.

J P Schirle-Keller, G A Reineccius, H H Chang

Research output: Contribution to journalArticle

28 Scopus citations
Original languageEnglish
Pages (from-to)1448-1452
JournalJ. Food Science
Volume57
StatePublished - 1992

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Schirle-Keller, J. P., Reineccius, G. A., & Chang, H. H. (1992). The interaction of flavors with microparticulated proteins. J. Food Science, 57, 1448-1452.