Effect of Maillard Browning Reaction on Nutritional Quality of Protein
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Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4757-9113-6_22
Reference38 articles.
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3. Amaya, J. F., Tung-Ching Lee and C. 0. Chichester. 1976. Biological inactivation of proteins by the Maillard reaction. Effect of mild heat on the tertiary structure of insulin. J. Agric. Food Chem. 24: 465.
4. Bjarnason, J. and K. J. Carpenter. 1969. Mechanisms of heat damage in proteins, I. Models with acylated lysine units. Brit. J. Nutr. 23: 859.
5. Bjarnason, J. and K. J. Carpenter. 1970. Mechanisms of heat damage in proteins, II. Chemical changes in pure proteins. Brit. J. Nutr. 24: 313.
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