The Effect of Browning on the Essential Amino Acid Content of Soy Globulin
- 10 December 1948
- journal article
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 108 (2815), 659-660
- https://doi.org/10.1126/science.108.2815.659
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Amino Acid Impairment in Casein Heated With GlucoseScience, 1948
- The Maillard Reaction in Microbiological AssayScience, 1947
- MICROBIOLOGICAL METHODS FOR THE DETERMINATION OF AMINO ACIDSPublished by Elsevier ,1945
- THE EFFECT OF DRY HEAT AND DILUTE ALKALI ON THE LYSINE CONTENT OF CASEINPublished by Elsevier ,1934