MECHANISMS OF HEAT DAMAGE IN PROTEINS .4. REACTIVE LYSINE CONTENT OF HEAT-DAMAGED MATERIAL AS MEASURED IN DIFFERENT WAYS

被引：87

作者：

HURRELL, RF ^{[1
]}

CARPENTER, KJ ^{[1
]}

机构：

[1] UNIV CAMBRIDGE, DEPT APPL BIOL, CAMBRIDGE CB2 3DX, ENGLAND

来源：

BRITISH JOURNAL OF NUTRITION | 1974年 / 32卷 / 03期

关键词：

D O I：

10.1079/BJN19740112

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

收藏

页码：589 / 604

页数：16

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