DESTRUCTION OF LYSINE BY NONREDUCING SUGARS

被引：13

作者：

ELNOCKRA.AS

FRAMPTON, VL

机构：

来源：

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS | 1967年 / 28卷 / 05期

关键词：

D O I：

10.1016/0006-291X(67)90368-3

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：675 / &

共 12 条

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[5]

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[6] INACTIVATION OF AMINO ACIDS BY AUTOCLAVING [J].

EVANS, RJ ;

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[7]

FRAMPTON VL, 1965, ARS7238 US DEP AGR, P62

[8] HEAT EFFECTS ON PEAS - EFFECT OF AUTOCLAVING ON THE BASIC AMINO ACIDS AND PROTEINS OF THE CHICK PEA [J].

DELCUETO, AG ;

MARTINEZ, WH ;

FRAMPTON, L .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1960, 8 (04) :331-332

[9] LYSINE CONTENT OF COTTONSEED MEALS [J].

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[10]

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