Exploration of molecular interaction between different plant proteins and 2-pentylfuran: Based on multiple spectroscopy and molecular docking.
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DOI: 10.1002/jsfa.12607
Abstract: BACKGROUND Soy protein, peanut protein, and wheat protein are commonly applied in plant-based products, but specific off-odor makes it difficult for consumers to accept, with 2-pentylfuran being one of the most representative flavors. In this… read more here.
Keywords: pentylfuran; spectroscopy; plant proteins; different plant ... See more keywords