COMPLEXATION, STABILITY AND BEHAVIOR OF L-CYSTEINE AND L-LYSINE WITH DIFFERENT IRON SOURCES

被引：13

作者：

FLYNN, SM

CLYDESDALE, FM

ZAJICEK, OT

机构：

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

[2] UNIV MASSACHUSETTS,DEPT CHEM,AMHERST,MA 01003

来源：

JOURNAL OF FOOD PROTECTION | 1984年 / 47卷 / 01期

关键词：

D O I：

10.4315/0362-028X-47.1.36

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：36 / 40

页数：5

共 30 条

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