Nutritional Consequences of the Maillard Reaction. Amino Acid Availability from Fructose-leucine and Fructose-tryptophan in the Rat
Author:
Affiliation:
1. Department of Food and Resource Chemistry, University of Rhode Island, Kingston, R. I. 02881
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/103/5/657/24059858/jn1030050657.pdf
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