RACEMIZATION OF AMINO-ACID RESIDUES IN PROTEINS AND POLY(L-AMINO ACIDS) DURING ROASTING

被引：39

作者：

HAYASE, F ^{[1
]}

KATO, H ^{[1
]}

FUJIMAKI, M ^{[1
]}

机构：

[1] UNIV TOKYO,DEPT AGR CHEM,TOKYO,JAPAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1975年 / 23卷 / 03期

关键词：

D O I：

10.1021/jf60199a055

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：491 / 494

页数：4

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