Anomalous Results Obtained in the Determination of Available Lysine in Casein Using 2,4,6-Trinitrobenzenesulfonic Acid
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference8 articles.
1. La Constitution de la Caseine;Alais;Lait.,1964
2. Association of Official Agricultural Chemists. 1945 Official and Tentative Methods of Analysis. 6th ed., p. 763. Washington D. C.
3. Separation of β-lactoglobulin from other milk serum proteins by trichloroacetic acid;Fox;J. Dairy Sci.,1967
4. Biological availability of lysine;Gupta;J. Nutrition,1958
5. A simplified procedure for the determination of “available” lysine in protein and protein foodstuffs;Kakade;Anal. Biochem.,1969
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1. Comparaison de trois méthodes pour la mesure du degré d'hydrolyse de protéines laitières modifiées enzymatiquement;Canadian Institute of Food Science and Technology Journal;1991-02
2. THE NONENZYMATIC BROWNING REACTION AS AFFECTED BY WATER IN FOODS;Water Activity: Influences on Food Quality;1981
3. ACCURACY AND SPECIFICITY OF THE DINITROBENZENESULFONATE METHODS FOR AVAILABLE LYSINE IN PROTEINS;Journal of Food Science;1980-09
4. The Physical Aspects with Respect to Water and Non-Enzymatic Browning;Protein Crosslinking;1977
5. A modified method for determining available lysine in protein recovered from heat treated potato juice;Analytical Biochemistry;1976-06
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