Lysinoalanine Formation in Protein Food Ingredients-Reference-Cited by-同舟云学术

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Lysinoalanine Formation in Protein Food Ingredients

Published:1977 Issue: Volume: Page:73-84
ISSN:0065-2598
Container-title:Protein Crosslinking
language:
Short-container-title:

Author:

Sternberg M.,Kim C. Y.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4757-9113-6_5

Reference7 articles.

1. Z. Bohak, J. Biol. Chem., 1964 239, 3878.

2. A. Robson et. al., J. Chromatog, 1967, 31, 284.

3. A. P. De Groot and P. Slump, J. Nutrition 1969, 98, 45.

4. J. J. Garcia Dominguez, Bull, Inst. Text. Fr. 1967, 21, 91.

5. R. S. Asquith et. al., Biochim. Biophys. Acta., 1969, 181, 164.

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3. Effect of processing on nutritive values of milk protein;Critical Reviews in Food Science and Nutrition;2017-06-13

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