EFFECT OF DIFFERENT ALKALIS, TEMPERATURE, AND HYDROLYSIS TIMES ON TRYPTOPHAN DETERMINATION OF PURE PROTEINS AND OF FOODS

被引：135

作者：

LUCAS, B

SOTELO, A

机构：

来源：

关键词：

D O I：

10.1016/0003-2697(80)90028-7

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：192 / 197

页数：6

共 24 条

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HUGLI TE, 1972, J BIOL CHEM, V247, P2828

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