Effect of heat treatment duration on the interaction between fish myosin and selected flavor compounds

Published 2020 View Full Article

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Title
Effect of heat treatment duration on the interaction between fish myosin and selected flavor compounds
Authors
Keywords
-
Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2020-05-13
DOI
10.1002/jsfa.10486

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