Studien �ber Ver�nderungen des Lysins im Nahrungsprotein-Reference-Cited by-同舟云学术

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Studien �ber Ver�nderungen des Lysins im Nahrungsprotein

Published:1982 Issue:6 Volume:174 Page:453-457
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:de
Short-container-title:Z Lebensm Unters Forch

Author:

Steinig Jutta,Montag Alfred

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/BF01042724.pdf

Reference10 articles.

1. Finot PA (1973) Proteins in human nutrition. Academic Press, London New York, p 501

2. Mottu F, Finot PA, Mauron J (1970) J Internat Vitaminol 40:209

3. Br�ggemann J, Erbersdobler HF (1968) Z Lebensm Unters Forsch 137:137

4. Sulser H (1973) Lebensm wss Technol 6:66

5. Erbersdobler HF, Zucker H (1966) Milchwissenschaft 21:564

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Studies on the formation of furosine and pyridosine during acid hydrolysis of different Amadori products of lysine;European Food Research and Technology;2003-02-05

2. Revision: Indicadores del deterioro de la calidad proteica y del valor nutritivo de la leche / Review: Indicators of damage of protein quality and nutritional value of milk;Food Science and Technology International;1999-12

3. Fast and sensitive determination of furosine;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1995-05

4. Chromatographic analysis of Maillard reaction products;Journal of Chromatography A;1992-10

5. Efficient determination of individual maillard compounds in heat-treated milk products by amino acid analysis;International Dairy Journal;1991-01

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