STUDIES ON BROWNING OF KORI-TOFU .3. OCCURRENCE OF FREE AMINO ACIDS AND PEPTIDES ACCOMPANIED WITH CHANGES OF PROTEINS DURING BROWNING PROCESS

被引：13

作者：

HOMMA, S

SUZUKI, N

KATO, H

FUJIMAKI, M

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1970年 / 34卷 / 04期

关键词：

D O I：

10.1080/00021369.1970.10859651

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：523 / +

页数：1

共 14 条

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[3] A METHOD FOR DETERMINING THE CARBONYL VALUE IN THERMALLY OXIDIZED FATS
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[4] NON-ENZYMIC BROWNING - ROLE OF UNSATURATED CARBONYL COMPOUNDS AS INTERMEDIATES AND OF SO2 AS AN INHIBITOR OF BROWNING
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[7] STUDIES ON BROWNING OF KORI-TOFU .2. CHANGES OF ETHER EXTRACTABLE FRACTION OF KORI-TOFU DURING BROWNING PROCESS
HOMMA, S
SUZUKI, N
KATO, H
FUJIMAKI, M
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1969, 33 (06): : 876 - &
[8] HOMMA SEHCHI, 1967, NIPPON NOGEI KAGAKU KABHI, V41, P44
[9] JOHNSON AR, 1961, J AM OIL CHEM SOC, V38, P452
[10] STUDIES ON FREE RADICAL IN AMINO-CARBONYL REACTION
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[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1965, 29 (08): : 751 - &