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Royal Society of Chemistry, Food and Function, 9(8), p. 2999-3009, 2017

DOI: 10.1039/c7fo00313g

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Quantifying non-specific interactions between flavour and food biomolecules

Journal article published in 2017 by Seishi Shimizu ORCID, Steven Abbott ORCID, Nobuyuki Matubayasi ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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Abstract

Non-specific protein–flavour interactions can be captured by assumption-free statistical thermodynamics.