Literature DB >> 906922

Effect of Maillard browning reaction on nutritional quality of protein.

M Tanaka, M Kimiagar, T C Lee, C O Chichester.   

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Year:  1977        PMID: 906922     DOI: 10.1007/978-1-4757-9113-6_22

Source DB:  PubMed          Journal:  Adv Exp Med Biol        ISSN: 0065-2598            Impact factor:   2.622


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  2 in total

1.  Relevance of amadori and maillard products to seed deterioration.

Authors:  S H Wettlaufer; A C Leopold
Journal:  Plant Physiol       Date:  1991-09       Impact factor: 8.340

2.  Stereochemically altered noncollagenous protein from human dentin.

Authors:  P M Masters
Journal:  Calcif Tissue Int       Date:  1983       Impact factor: 4.333

  2 in total

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