CHEMICAL-CHANGES IN CASEIN HEATED WITH AND WITHOUT D-GLUCOSE IN THE POWDERED STATE OR IN AN AQUEOUS-SOLUTION

被引：12

作者：

KATO, H

MATSUMURA, M

HAYASE, F

机构：

来源：

FOOD CHEMISTRY | 1981年 / 7卷 / 03期

关键词：

D O I：

10.1016/0308-8146(81)90040-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：159 / 168

页数：10

共 16 条

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[8] RACEMIZATION OF AMINO-ACID RESIDUES IN PROTEINS AND POLY(L-AMINO ACIDS) DURING ROASTING [J].

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KATO, H ;

FUJIMAKI, M .

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[9]

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[10]

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