THERMAL INTERACTION OF LYSINE AND TRIGLYCERIDES

被引：7

作者：

BREITBART, D ^{[1
]}

NAWAR, W ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS,DEPT FOOD SCI & NUTR,AMHERST,MA 01003

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1981年 / 29卷 / 06期

关键词：

D O I：

10.1021/jf00108a024

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：1194 / 1196

页数：3

相关论文

共 15 条

[1] Beckwith A., 1970, CHEM AMIDES, V1970, P73
[2] BRIEBART D, 1979, J AGR FOOD CHEM, V27, P511
[3] CHEMICAL AND NUTRITIONAL CHANGES IN STORED HERRING MEAL .3. EFFECT OF HEATING AT CONTROLLED MOISTURE CONTENTS ON BINDING OF AMINO ACIDS IN FREEZE-DRIED HERRING PRESS CAKE AND IN RELATED MODEL SYSTEMS
CARPENTER, KJ
MORGAN, CB
LEA, CH
PARR, LJ
[J]. BRITISH JOURNAL OF NUTRITION, 1962, 16 (03) : 451 - &
[4] THE PYROLYSIS OF AMIDES
DAVIDSON, D
KARTEN, M
[J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1956, 78 (05) : 1066 - 1068
[5] Kent R. E., 1955, ORG SYNTH, V3, P490
[6] CHEMICAL AND NUTRITIONAL CHANGES IN STORED HERRING MEAL .2.
LEA, CH
PARR, LJ
CARPENTER, KJ
[J]. BRITISH JOURNAL OF NUTRITION, 1960, 14 (01) : 91 - 113
[7] CHEMICAL AND NUTRITIONAL CHANGES IN STORED HERRING MEAL
LEA, CH
PARR, LJ
CARPENTER, KJ
[J]. BRITISH JOURNAL OF NUTRITION, 1958, 12 (03) : 297 - 312
[8] THERMAL INTERACTION OF AMINO-ACIDS AND TRIGLYCERIDES - VALINE AND TRICAPROIN
LIEN, YC
NAWAR, WW
[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (05) : 917 - 919
[9] MILLAR IT, 1966, ORGANIC CHEM NITROGE, P669
[10] RECOVERY AND MEASUREMENT OF VOLATILES FROM LIPIDS HYDROCARBONS IN IRRADIATED FATS
NAWAR, WW
CHAMPAGN.JR
DUBRAVCI.MF
LETELLIE.PR
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (03) : 645 - &