Zur Alkalibehandlung von Proteinen. 5. Mitt. Die Bildung von Lysinoalanin in β‐Casein und β‐Lactoglobulin
- 1 January 1980
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 24 (4-5) , 351-357
- https://doi.org/10.1002/food.19800240404
Abstract
No abstract availableKeywords
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