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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer International Publishing
2020
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| Materias: | |
| 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 |