DETERMINATION OF D-AMINO ACIDS IN SOME PROCESSED FOODS AND EFFECT OF RACEMIZATION ON INVITRO DIGESTIBILITY OF CASEIN

被引：52

作者：

BUNJAPAMAI, S

MAHONEY, RR

FAGERSON, IS

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb07654.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

引用

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页码：1229 / 1234

页数：6

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