USE OF 3 DYE-BINDING PROCEDURES FOR ASSESSMENT OF HEAT DAMAGE TO FOOD PROTEINS

被引：35

作者：

HURRELL, RF ^{[1
]}

CARPENTER, KJ ^{[1
]}

机构：

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

来源：

关键词：

D O I：

10.1079/BJN19750013

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

页码：101 / 115

页数：15

共 48 条

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[23]

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[24]

HURRELL RF, 1974, P NUTR SOC, V33, pA13

HURRELL, RF ;

CARPENTER, KJ .

[26]

JACOBSEN EE, 1972, EVALUATION DYE BINDI

[27]

Kaul A. K., 1970, Journal of Food Science and Technology (Mysore), V7, P11

[28]

Lakin A., 1973, PROTEINS HUMAN NUTRI, P179

LEA, CH ;

HANNAN, RS .

MAURON, J ;

MOTTU, F .