Increase of γ-glutamyl-β-alanyl-histidine isopeptide in the macromolecular fraction of model chicken extract during heating and distribution in commercial chicken extracts-Reference-Cited by-同舟云学术

Increase of γ-glutamyl-β-alanyl-histidine isopeptide in the macromolecular fraction of model chicken extract during heating and distribution in commercial chicken extracts

Published:2002-04 Issue:4 Volume:81 Page:590-594
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Kuroda M.,Harada T.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/81/4/590/4320512/poultrysci81-0590.pdf

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4. An automated method for the quasi-continuous analysis of degradation and transfer products during the enzymatic hydrolysis of oligosaccharides;Georg;Anal. Biochem.,1986

5. The estimation of available lysine in foodstuffs after Maillard reactions;Hurrel;Prog. Food Nutr. Sci.,1981

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