Reactions of glucose with lysine
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,Biochemistry,Biophysics
Reference23 articles.
1. Biochemical and Nutritional Significance of the Reaction between Proteins and Reducing Sugars
2. 368. Deterioration on storage of dried skim milk
3. Present Status of Heat-Processing Damage to Protein Foods
4. Lysine, an Indispensable Amino Acid;Dow Chemical Company,1950
Cited by 14 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. Linkages in thermal copolymers of lysine;Biosystems;1976-04
2. Le blocage de la lysine par la réaction de MAILLARD. I. Synthèse de N-(désoxy-1-D-fructosyl-1)- et N-(désoxy-1-D-lactulosyl-1)-L-lysines;Helvetica Chimica Acta;1969
3. Microbial synthesis and degradation of indole-3-acetic acid. III. Isolation and characterization of N-L-lysine;Biochemistry;1968-02-01
4. Characterization of thermal polymers of neutral α-amino acids with dicarboxylic amino acids or lysine;Archives of Biochemistry and Biophysics;1965-01
5. Stimulation of Glucose Uptake in the Rat Diaphragm by Hydroxy-L-proline and L-lysine;Acta Physiologica Scandinavica;1963-06
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