Evaluation of Heat-Damage to Protein by Coomassie Blue G Dye-binding
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb05236.x/fullpdf
Reference21 articles.
1. The estimation of the available lysine in animal-protein foods
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