INACTIVATION OF AMINO ACIDS BY AUTOCLAVING

[1] EVANS RJ, 1948, J BIOL CHEM, V175, P15

[2] EVANS RJ, J BIOL CHEM

[3] HANKES LV, 1948, J BIOL CHEM, V176, P467

[4] LYMAN CM, 1946, ARCH BIOCHEM, V10, P427

[5] THE EFFECT OF BROWNING ON THE ESSENTIAL AMINO ACID CONTENT OF SOY GLOBULIN [J]. SCIENCE, 1948, 108 (2815) : 659 - 660

[6] AMINO ACID IMPAIRMENT IN CASEIN HEATED WITH GLUCOSE [J]. SCIENCE, 1948, 107 (2789) : 623 - 624

[7] RIESEN WH, 1947, J BIOL CHEM, V167, P143

[8] SAUBERLICH HE, 1946, J BIOL CHEM, V166, P417

[1] EVANS RJ, 1948, J BIOL CHEM, V175, P15

[2] EVANS RJ, J BIOL CHEM

[3] HANKES LV, 1948, J BIOL CHEM, V176, P467

[4] LYMAN CM, 1946, ARCH BIOCHEM, V10, P427

[5] THE EFFECT OF BROWNING ON THE ESSENTIAL AMINO ACID CONTENT OF SOY GLOBULIN [J]. SCIENCE, 1948, 108 (2815) : 659 - 660

[6] AMINO ACID IMPAIRMENT IN CASEIN HEATED WITH GLUCOSE [J]. SCIENCE, 1948, 107 (2789) : 623 - 624

[7] RIESEN WH, 1947, J BIOL CHEM, V167, P143

[8] SAUBERLICH HE, 1946, J BIOL CHEM, V166, P417