Racemization of Amino Acids on Heating with Sugars or Aldehydes

被引：0
作者：
Brueckner, H. [1 ]
Paetzold, R. [1 ]
Theis, C. [1 ]
Ali, H. S. M. [2 ]
机构：
[1] Univ Giessen, Interdisciplinary Res Ctr IFZ, Giessen, Germany
[2] King Saud Univ, Coll Food & Agr Sci, Riyadh, Saudi Arabia
来源：
JOURNAL OF PEPTIDE SCIENCE | 2010年 / 16卷
关键词：
MAILLARD REACTION;
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：52 / 52
页数：1
相关论文
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