Binding Mechanism and Taste-Masking Effect of Milk Proteins with Flavonoids from Pandan Revealed by Spectroscopic and Electronic Tongue Analysis.
- DOI
- 10.3390/foods15162870
- Published
- 2026 Aug 17
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15162870,
title = {Binding Mechanism and Taste-Masking Effect of Milk Proteins with Flavonoids from Pandan Revealed by Spectroscopic and Electronic Tongue Analysis.},
author = {Zhang J and Qin X and Feng Z and He S and Lou G and Cheng W and Liu F and Gu C},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15162870},
url = {https://doi.org/10.3390/foods15162870}
}RIS
TY - JOUR TI - Binding Mechanism and Taste-Masking Effect of Milk Proteins with Flavonoids from Pandan Revealed by Spectroscopic and Electronic Tongue Analysis. AU - Zhang J AU - Qin X AU - Feng Z AU - He S AU - Lou G AU - Cheng W AU - Liu F AU - Gu C PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15162870 UR - https://doi.org/10.3390/foods15162870 ER -
APA
J, Z., X, Q., Z, F., S, H., G, L., W, C., F, L., & C, G. (2026). Binding Mechanism and Taste-Masking Effect of Milk Proteins with Flavonoids from Pandan Revealed by Spectroscopic and Electronic Tongue Analysis.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15162870
Source records
- pubmed · retrieved 2026-09-26T15:43:44.420Z