An isotopic method for determining chemically reactive lysine based on succinylation
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference22 articles.
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3. ; Fish myofibrillar protein and lipid interaction in aqueous media as detected by isotope labelling, sucrose gradient centrifugation, polyacrylamide electrophoresis and electron paramagnetic resonance. Protein Crosslinking. Adv. Exp. Med. Biol. Vol. 86A (; Ed.), Plenum Press, New York, 1977, pp. 657–686.
4. ; ; ; Effect of maillard browning reaction on nutritional quality of protein. Protein Crosslinking. Adv. Exp. Med. Biol. Vol. 86B (Ed.), Plenum Press, New York, 1977, pp. 321–341.
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2. Reaction Chemistry of Lactose: Non-Enzymatic Degradation Pathways and Their Significance in Dairy Products;Advanced Dairy Chemistry Volume 3;1997
3. Chemical and protein quality parameters of heat processed sunflower oilcake for dairy cattle;Animal Feed Science and Technology;1996-05
4. Untersuchungen zur Hitzeschädigung von Weizengluten: Ermittlung des intermediären Lysinabbaus bei Küken mittels Isotopentechnik (14C-U-L-Lysin-Oxidation);Zeitschrift für Ernährungswissenschaft;1992-12
5. Nutritional and toxicological aspects of the Maillard browning reaction in foods;Critical Reviews in Food Science and Nutrition;1989-01
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