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Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds

Vlad Dinu1,2, Richard B Gillis3, Thomas MacCalman1

  • 11National Centre for Macromolecular Hydrodynamics, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK.

Food Biophysics
|August 13, 2019
PubMed

Keywords:
AUCAcidic drinksAroma releaseBovine submaxillary mucinSEC-MALS

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