FACTORS INFLUENCING THE FORMATION OF LYSINOALANINE IN ALKALI-TREATED PROTEINS

被引：0
|
作者：
DWORSCHAK, E
ORSI, F
ZSIGMOND, A
TREZL, L
RUSZNAK, I
机构：
[1] TECH UNIV BUDAPEST,DEPT ORGAN CHEM TECHNOL,H-1111 BUDAPEST,HUNGARY
[2] TECH UNIV BUDAPEST,DEPT BIOCHEM & FOOD TECHNOL,H-1111 BUDAPEST,HUNGARY
来源：
NAHRUNG-FOOD | 1981年 / 25卷 / 05期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：441 / 446
页数：6
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