[Russian Text Ignored]
- 1 January 1974
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 18 (8) , 795-797
- https://doi.org/10.1002/food.19740180811
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- PROTEINS IN MEAT AND EGG PRODUCTS DETERMINED BY DYE BINDINGJournal of Food Science, 1971
- Die Wirkung der MAILLARD‐Reaktion auf den biologischen Wert der Eiweiße in ungarischen BackwarenMolecular Nutrition & Food Research, 1969
- Le blocage de la lysine par la réaction de MAILLARD. I. Synthèse de N‐(désoxy‐1‐D‐fructosyl‐1)‐ et N‐(désoxy‐1‐D‐lactulosyl‐1)‐L‐lysinesHelvetica Chimica Acta, 1969