Quantifying non-specific interactions between flavour and food biomolecules

Shimizu, Seishi orcid.org/0000-0002-7853-1683, Abbott, Steven and Matubayasi, Nobuyuki (2017) Quantifying non-specific interactions between flavour and food biomolecules. Food and Function. pp. 2999-3009. ISSN 2042-6496

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Copyright, Publisher and Additional Information: © The Royal Society of Chemistry 2017. This is an author-produced version of the published paper. Uploaded in accordance with the publisher’s self-archiving policy. Further copying may not be permitted; contact the publisher for details.
Dates:
  • Submitted: 23 February 2017
  • Accepted: 7 July 2017
  • Published (online): 9 August 2017
  • Published: 1 September 2017
Institution: The University of York
Academic Units: The University of York > Faculty of Sciences (York) > Chemistry (York)
Depositing User: Pure (York)
Date Deposited: 15 Aug 2017 13:15
Last Modified: 06 Dec 2023 11:54
Published Version: https://doi.org/10.1039/c7fo00313g
Status: Published
Refereed: Yes
Identification Number: https://doi.org/10.1039/c7fo00313g

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Description: Food & Function review author accepted

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