Verbesserte Methode zur Lysinoalaninbestimmung in Lebensmitteln-Reference-Cited by-同舟云学术

Verbesserte Methode zur Lysinoalaninbestimmung in Lebensmitteln

Published:1981-11 Issue:6 Volume:172 Page:435-439
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:de
Short-container-title:Z Lebensm Unters Forch

Author:

Fritsch Rudolf J.,Klostermeyer Henning

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01415852.pdf

Reference25 articles.

1. Friedman M (1977) Protein Crosslinking, Nutritional and medical consequences. Plenum Press New York, London (Adv Exp Med Biol 86B)

2. Cheftel JC (1977) Chemical and nutritional Modifications of Food Proteins due to processing and storage. In: Food Proteins. Whitacker JR, Tannenbaum SR (eds) AVI Publishing Company, Westport, USA

3. Montag A, (1977) Gordian 77:184, 220, 274, 294

4. Bohak Z (1964) J Biol Chem 239:2878

5. Sen LC, Gonzales-Flores E, Feeney RE, Whitacker JR (1977) J Agric Food Chem 25:632

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