Subject
General Medicine,Food Science,Analytical Chemistry
Reference23 articles.
1. AOAC, AOAC method 923.03. AOAC International, Arlington, VA, USA (1995).
2. AOAC, AOAC method 993.13. AOAC International, Arlington, VA, USA (1995).
3. Maillard browning of common amino acids and sugars;Ashoor;Journal of Food Science,1984
4. Formation of lysino-alanine and lanthionine in various food proteins, heated at neutral or alkaline pH;Aymard;Food Chemistry,1978
5. The influence of heat treatment and solvent upon the nutritive value of soybean oil meal for swine;Becker;Journal of Animal Science,1953