THE RELATION OF THE AMINO ACID-SUGAR REACTION TO THE NUTRITIVE VALUE OF PROTEIN HYDROLYSATES

被引：34

作者：

FRIEDMAN, L

KLINE, OL

机构：

来源：

关键词：

D O I：

10.1093/jn/40.2.295

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：295 / 307

页数：13

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[7] INACTIVATION OF NUTRIENTS BY HEATING WITH GLUCOSE [J].

PATTON, AR ;

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HILL, EG ;

FOREMAN, EM .

[9] AMINO ACID IMPAIRMENT IN CASEIN HEATED WITH GLUCOSE [J].

PATTON, AR ;

HILL, EG ;

FOREMAN, EM .

[10]

STOKES JL, 1945, J BIOL CHEM, V160, P36