Formation of lysino-alanine and lanthionine in various food proteins, heated at neutral or alkaline pH
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference4 articles.
1. Abstract—35th Ann. Meet. Inst. Food Technologists;De Groot,1975
2. Chemical and nutritional modifications of sunflower proteins due to alkaline processing;Provansal;J. Agric. Food Chem.,1975
3. Lysino-alanine determination in proteins;Sternberg;J. Food Sci.,1975
4. Lysino-alanine: Presence in foods and food ingredients;Sternberg;Science,1975
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