Forty years of furosine – Forty years of using Maillard reaction products as indicators of the nutritional quality of foods
Author:
Publisher
Wiley
Subject
Food Science,Biotechnology
Reference74 articles.
1. A METHOD OF DETERMINING THE BIOLOGICAL VALUE OF PROTEIN
2. A METHOD OF EXPRESSING NUMERICALLY THE GROWTH-PROMOTING VALUE OF PROTEINS
3. SOME RELATIONSHIPS BETWEEN THE AMINO ACID CONTENTS OF PROTEINS AND THEIR NUTRITIVE VALUES FOR THE RAT
4. The estimation of the available lysine in animal-protein foods
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