Modulation of physicochemical and spectroscopic properties of l-serine and l-proline by propionate based food preservatives

Published 2016 View Full Article

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Title
Modulation of physicochemical and spectroscopic properties of l-serine and l-proline by propionate based food preservatives
Authors
Keywords
Amino acids, Preservative, Enthalpy of dilution, Nuclear magnetic resonance spectroscopy, Hydration number, Taste quality
Journal
FOOD CHEMISTRY
Volume 209, Issue -, Pages 220-227
Publisher
Elsevier BV
Online
2016-04-22
DOI
10.1016/j.foodchem.2016.04.056

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