Formation of Taste-Active Pyridinium Betaine Derivatives Is Promoted in Thermally Treated Oil-in-Water Emulsions and Alkaline pH

Published 2020 View Full Article

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Title
Formation of Taste-Active Pyridinium Betaine Derivatives Is Promoted in Thermally Treated Oil-in-Water Emulsions and Alkaline pH
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 68, Issue 18, Pages 5180-5188
Publisher
American Chemical Society (ACS)
Online
2020-04-19
DOI
10.1021/acs.jafc.0c01446

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