Detection and identification of the cross-linking amino acidsN ?-andN ?-(2?-amino-2?-carboxy-ethyl)-l-histidine (?histidinoalanine?, HAL) in heated milk products
- 1 August 1993
- journal article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 197 (2) , 114-117
- https://doi.org/10.1007/bf01260304
Abstract
No abstract availableKeywords
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