LIBERATION OF LYSINE BY ACID AND ENZYMES FROM HEATED LYSINE-GLUCOSE MIXTURE
Author:
Publisher
Elsevier BV
Subject
Cell Biology,Molecular Biology,Biochemistry
Reference10 articles.
1. The Condensation of Tryptophane and other Indole Derivatives with certain Aldehydes
2. THE REACTION BETWEEN AMINO-ACIDS AND CARBOHYDRATES AS A PROBABLE CAUSE OF HUMIN FORMATION
3. THE EFFECT OF AUTOCLAVING LYSINE IN THE PRESENCE OF CARBOHYDRATE ON ITS UTILIZATION BY THE CHICK
4. Inactivation of Nutrients by Heating With Glucose
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1. Color, trypsin inhibitor and urease activity as it affects growth of broilers;Journal of the American Oil Chemists' Society;1981-03
2. Relationships Between Color, Trypsin Inhibitor Contents, and Urease Index of Soybean Meal and Effects on Broiler Performance;Poultry Science;1981-02
3. Effect of Moisture Content and Cooking Time on Soybean Meal Urease Index, Trypsin Inhibitor Content, and Broiler Growth;Poultry Science;1980-10
4. Einfaches Verfahren zur Bestimmung der Eiweißverdaulichkeit in vitro unter Anwendung der Druckfiltration;Zeitschrift für Lebensmittel-Untersuchung und -Forschung;1967-02
5. Über die Eiweiß-Verdauung in vitro bei gleichzeitiger Dialyse;Food / Nahrung;1966
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