CHEMICAL AND NUTRITIONAL MODIFICATIONS OF SUNFLOWER PROTEINS DUE TO ALKALINE PROCESSING - FORMATION OF AMINO-ACID CROSS-LINKS AND ISOMERIZATION OF LYSINE RESIDUES

被引：121

作者：

PROVANSAL, MMP ^{[1
]}

CUQ, JLA ^{[1
]}

CHEFTEL, JC ^{[1
]}

机构：

[1] UNIV SCI & TECH MONTPELLIER,LAB BIOCHIM & TECHNOL ALIMENTAIRES,34060 MONTPELLIER,FRANCE

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1975年 / 23卷 / 05期

关键词：

D O I：

10.1021/jf60201a030

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：938 / 943

页数：6

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