Flavour binding mechanism between a typical meat flavour compound (nonanal) and porcine myofibrillar proteins with consideration of conformational changes
2018 ◽
Vol 53
(8)
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pp. 1954-1961
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2013 ◽
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pp. 867-873
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pp. 32606-32610
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Keyword(s):
2017 ◽
Vol 114
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pp. E7959-E7968
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2020 ◽
Vol 17
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pp. 850-857
2017 ◽
Vol 105
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pp. 92-102
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