Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins

Aroma compounds are diverse low molecular weight organic molecules responsible for the flavour of food, medicines or cosmetics. Natural and artificial aroma compounds are manufactured and used by the industry to enhance the flavour and fragrance of products. While the low concentrations of aroma com...

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Detalles Bibliográficos
Autores principales: Dinu, Vlad, MacCalman, Thomas, Yang, Ni, Adams, Gary G., Yakubov, Gleb E., Harding, Stephen E., Fisk, Ian D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2020
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7701130/
https://www.ncbi.nlm.nih.gov/pubmed/33185715
http://dx.doi.org/10.1007/s00249-020-01475-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7701130/
https://www.ncbi.nlm.nih.gov/pubmed/33185715
http://dx.doi.org/10.1007/s00249-020-01475-4

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