Measurement of Available Lysine Using the Guanidination Reaction
- 1 January 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (1) , 132-134
- https://doi.org/10.1111/j.1365-2621.1981.tb14546.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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- Gas chromatographic determination of available lysineFood Chemistry, 1978
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- Mechanisms of heat damage in proteins. 8. The role of sucrose in the susceptibility of protein foods to heat damageBritish Journal of Nutrition, 1977
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- Amino acid analysis : Hydrolysis, ion-exchange cleanup, derivatization, and quantitation by gas—liquid chromatographyJournal of Chromatography A, 1974
- Le blocage de la lysine par la réaction de Maillard. II. Propriétés chimiques des dérivés N‐(désoxy‐1‐D‐fructosyl‐1) et N‐(désoxy‐1‐D‐lactulosyl‐1) de la lysineHelvetica Chimica Acta, 1972
- Preparation and Properties of Serum and Plasma Proteins. XXII. A Crystallizable Guanidinated Derivative of Human Serum AlbuminJournal of the American Chemical Society, 1949