The Inhibitory Effect of Reducing Sugars on the Hydrolysis of Casein by Trypsin
- 1 January 1973
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 6 (1) , 50-51
- https://doi.org/10.1016/s0315-5463(73)73967-5
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Role of amino acids in non‐enzymic browningJournal of the Science of Food and Agriculture, 1969
- Identification of a new lysine derivative obtained upon acid hydrolysis of heated milkCellular and Molecular Life Sciences, 1968
- Chemistry of Nonenzymic Browning IIPublished by Elsevier ,1965
- The nutritionally available lysine and methionine of heated casein-glucose mixturesJournal of the Science of Food and Agriculture, 1963
- Relationship between in vitro lysine availability and in vivo protein evaluation in milk powdersArchives of Biochemistry and Biophysics, 1958
- Amino Acid Impairment in Casein Heated With GlucoseScience, 1948
- 368. Deterioration on storage of dried skim milkJournal of Dairy Research, 1947